Description
Teriyaki Chicken Salad features tender, teriyaki-glazed chicken served over a bed of crisp mixed greens and colorful vegetables. This easy-to-make salad combines sweet and savory flavors with a refreshing sesame-inspired dressing, perfect for a quick lunch or light dinner. The recipe is customizable with various toppings and works great for meal prep when storing the dressing separately.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup teriyaki sauce, plus extra for glazing
Salad
- 4 cups mixed salad greens
- 1/2 cup shredded carrots
- 1/2 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1 avocado, sliced
- 1 tablespoon sesame seeds
- Optional: 2 tablespoons sliced almonds
Dressing
- 1/4 cup teriyaki sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
Instructions
- Prepare the dressing: In a small bowl, whisk together 1/4 cup teriyaki sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until well combined. Set aside a portion of this dressing for serving later.
- Cook the chicken: Pat the chicken breasts dry and lightly coat them with olive oil. Heat a skillet over medium heat, then add the chicken. Cook until both sides are browned and the chicken is cooked through, about 6-7 minutes per side.
- Glaze the chicken: During the last few minutes of cooking, brush the chicken occasionally with additional teriyaki sauce so the glaze becomes glossy and flavorful. Flip as needed to evenly coat.
- Rest and slice the chicken: Remove the chicken from the skillet and let it rest for 5 minutes. Then slice into strips or bite-sized pieces.
- Assemble the salad: In a large bowl, arrange the mixed greens, shredded carrots, sliced cucumber, red bell pepper, green onions, and avocado slices.
- Add chicken and toppings: Top the salad with the sliced teriyaki chicken. Sprinkle sesame seeds and optional sliced almonds over the top.
- Dress and serve: Drizzle the prepared dressing over the salad just before serving. Toss lightly if desired and serve immediately for the freshest taste.
Notes
- Grilled chicken thighs can be substituted for chicken breasts for a richer flavor.
- Add pineapple chunks or shredded cabbage to vary the salad texture and taste.
- Use romaine, spinach, or Asian-style slaw in place of mixed greens as desired.
- Store salad components separately to keep ingredients fresh and avoid sogginess; dress just before eating.
- Reheat chicken gently in a skillet or microwave if serving leftovers.
- To reduce sweetness, lessen the honey amount or use a low-sugar teriyaki sauce.
- Neutral oil can replace sesame oil in the dressing, but flavor will vary slightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian-inspired
