Chicken:

Trim any excess fat or skin from the chicken. Place chicken in a non-reactive container and pour marinade overtop, mix well to ensure the chicken is fully coated with Soy Vay® Veri Veri Teriyaki®. For best results chicken should be fully submerged for 1- 2 hours of marinating time. Refrigerate immediately.

Remove chicken from the refrigerator 15-20 minutes prior to grilling. Make sure to remove any excess marinade from chicken prior to grilling; this will help avoid any ‘flare-ups’ while cooking.

Herb Dressing:

Place all of the ingredients, with the exception of the olive oil in a blender. Starting on low speed, puree ingredients, increase to high and slowly drizzle in olive oil creating an emulsion. Check seasonings and adjust if necessary. Set aside for later use. Dressing can be refrigerated for 2-3 days and will maintain a high quality stored in a sealed airtight container.

Udon Noodle Salad:

Preheat grill.

Remove chicken from refrigerator.

Place a large pot of water over high heat and bring to a boil. Season with salt and cook Udon noodles according to manufacturers directions. Rinse to cool, drain very well and set aside for final assembly.

Once the grill is ready, season both sides of the chicken with black pepper and cook starting with skin side down first. Approximately 5-6 minutes per side or until you have reach an internal temperature of 165 degrees. Remove from grill and allow resting for 5 minutes. Slice chicken prior to serving.

While the chicken is resting, place Udon noodles in a large non-reactive bowl, pour herb dressing overtop noodles and mix well. Add remaining salad items; gently mix to fully incorporate all ingredients.

Divide Udon noodle salad between serving plates, garnish with toasted slivered almonds. Add grilled teriyaki chicken along side of the Udon noodle salad and serve.