Description
Zesty teriyaki chicken salad dances with bold Asian-inspired flavors, delivering a perfect balance of grilled protein and crisp vegetables. Packed with umami-rich sauce and fresh ingredients, this salad promises a delightful culinary journey you’ll savor with every refreshing bite.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) boneless, skinless chicken breasts
Vegetables and Herbs:
- 4 cups chopped romaine lettuce
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, sliced
- 2 green onions, chopped
- ¼ cup chopped cilantro
Seasoning and Garnish:
- ⅓ cup teriyaki sauce
- 1 tablespoon olive oil
- ¼ cup sliced almonds
- ¼ cup chopped cashews
- 1 tablespoon sesame seeds
Dressing Ingredients:
- ¼ cup teriyaki sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon grated fresh ginger
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the chicken by immersing it in a flavorful teriyaki bath, allowing the marinade to penetrate the meat for at least half an hour, or ideally overnight for maximum flavor infusion.
- Ignite a skillet with a drizzle of olive oil, bringing it to a medium-heat shimmer, then carefully place the marinated chicken into the pan, cooking each side until a golden-brown crust forms and the meat is thoroughly cooked.
- Let the chicken rest momentarily, then slice it into delicate, mouth-watering strips that will crown the vibrant salad.
- Construct a colorful foundation by layering crisp romaine leaves, shredded cabbage, julienned carrots, vibrant bell peppers, cool cucumber slices, and delicate green onion rings.
- Sprinkle the vegetable canvas with a confetti of fresh cilantro, crunchy nuts, and toasted sesame seeds for added texture and depth.
- Craft a harmonious dressing by whisking together additional teriyaki sauce, tangy rice vinegar, nutty sesame oil, golden honey, zingy ginger, and a pinch of salt and pepper.
- Crown the salad with the succulent teriyaki chicken strips, then either drizzle the dressing generously or serve it alongside, allowing diners to customize their culinary experience.
Notes
- Marinate chicken longer for deeper flavor intensity, allowing the teriyaki sauce to fully penetrate the meat for maximum taste.
- Use low-sodium teriyaki sauce to control salt levels and make the dish more diet-friendly for those watching sodium intake.
- Toast sesame seeds and nuts briefly in a dry pan to enhance their nutty flavor and add a delightful crunch to the salad.
- Swap chicken with tofu or tempeh for a vegetarian version that maintains the same delicious teriyaki profile and protein content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg