Teriyaki Chicken Salad

Teriyaki Chicken Salad

All the best flavors of Chicken Teriyaki wrapped up into one crunchy, fresh flavorful salad. The perfect solution for a healthy weeknight dinner. Sometimes I will make the chicken and sauce and then let my kids eat it with heaps of rice while I add it to this luscious salad for a healthier, lighter spin.

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

Teriyaki Sauce
 1 tbsp fresh ginger, minced
 2 cloves garlic, minced
  cup tamari soy sauce
  cup brown sugar
 ¼ cup water
 1 tsp corn starch
Chicken
 1.50 lbs skinless boneless chicken thighs
 1 tbsp vegetable oil
 3 tbsp teriyaki sauce
 1 tsp chopped serrano chili
 3 tbsp toasted sesame oil
 1 tbsp honey
  cup rice vinegar
Salad
 1 head nappa cabbage, finely shredded
 1 head watercress
 1 cup blanched broccoli florets
 ½ cup blanched green peas
 1 tbsp sesame seeds for garnish

1

In the jar of a blender puree together the ginger, garlic, tamari, brown sugar, water and cornstarch. Puree until smooth and then reserve 3 tablespoons of the sauce in the blender and put the rest in a bowl. Set aside.

2

Heat a heavy skillet over high heat. Add the vegetable oil and the chicken thighs. Cook them, getting a nice golden sear on the chicken- cook about 4 minutes. Flip the chicken and continue to cook another 2 minutes and then add the bowl of sauce while you finish cooking another 2 minutes. Let the chicken rest while you make the dressing.

3

In the jar of a blender puree the three tablespoons of sauce, the chili, sesame oil, honey and rice vinegar.

4

In a large bowl toss together the nappa cabbage, watercress, broccoli and green peas. Slice the chicken against the grain and add to the top of the salad. Drizzle with the dressing and toss to coat. Sprinkle with sesame seeds and serve immediately.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 470
% Daily Value *
Total Fat 22g34%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 143mg48%
Sodium 1471mg62%
Potassium 439mg13%
Total Carbohydrate 30g10%
Dietary Fiber 3g12%
Sugars 26g
Protein 39g78%

Vitamin A 146%
Vitamin C 109%
Calcium 22%
Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Teriyaki Sauce
 1 tbsp fresh ginger, minced
 2 cloves garlic, minced
  cup tamari soy sauce
  cup brown sugar
 ¼ cup water
 1 tsp corn starch
Chicken
 1.50 lbs skinless boneless chicken thighs
 1 tbsp vegetable oil
 3 tbsp teriyaki sauce
 1 tsp chopped serrano chili
 3 tbsp toasted sesame oil
 1 tbsp honey
  cup rice vinegar
Salad
 1 head nappa cabbage, finely shredded
 1 head watercress
 1 cup blanched broccoli florets
 ½ cup blanched green peas
 1 tbsp sesame seeds for garnish

Directions

1

In the jar of a blender puree together the ginger, garlic, tamari, brown sugar, water and cornstarch. Puree until smooth and then reserve 3 tablespoons of the sauce in the blender and put the rest in a bowl. Set aside.

2

Heat a heavy skillet over high heat. Add the vegetable oil and the chicken thighs. Cook them, getting a nice golden sear on the chicken- cook about 4 minutes. Flip the chicken and continue to cook another 2 minutes and then add the bowl of sauce while you finish cooking another 2 minutes. Let the chicken rest while you make the dressing.

3

In the jar of a blender puree the three tablespoons of sauce, the chili, sesame oil, honey and rice vinegar.

4

In a large bowl toss together the nappa cabbage, watercress, broccoli and green peas. Slice the chicken against the grain and add to the top of the salad. Drizzle with the dressing and toss to coat. Sprinkle with sesame seeds and serve immediately.

Teriyaki Chicken Salad

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