Description
A delicious and healthy Teriyaki Chicken Salad that combines grilled chicken with fresh vegetables and a flavorful dressing.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1/2 cup teriyaki sauce, divided
- 8 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup sliced almonds
- 1/4 cup crispy chow mein noodles (optional)
- 1/4 cup sesame dressing (store-bought or homemade)
Instructions
- In a resealable plastic bag, combine the chicken breasts and 1/4 cup of teriyaki sauce. Seal the bag and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Let the chicken rest for 5 minutes before slicing.
- In a large bowl, combine the mixed salad greens, shredded carrots, cucumbers, cherry tomatoes, red bell pepper, and green onions.
- Slice the grilled chicken and place it on top of the salad mixture.
- Drizzle the remaining 1/4 cup of teriyaki sauce and sesame dressing over the salad. Toss gently to combine.
- Top with sliced almonds and crispy chow mein noodles, if using. Serve immediately.
Notes
- For a spicier kick, add sliced jalapeños or a sprinkle of red pepper flakes to the salad.
- Substitute grilled shrimp or tofu for the chicken for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg