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Teriyaki Chicken Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A flavorful and healthy salad featuring tender teriyaki-glazed chicken atop fresh vegetables, perfect for a quick lunch or dinner.

Ingredients

Main

  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken thighs (trimmed)
  • 2 tablespoons hoisin sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon grated garlic
  • 1 teaspoon grated fresh ginger
  • 4 cups chopped romaine hearts
  • 2 cups thinly shredded green cabbage
  • 1 small red bell pepper (sliced (about 1 cup))
  • 1 medium carrot (peeled and shredded (½ cup))
  • ½ cup seeded, halved and thinly sliced English cucumber
  • 2 large scallions (thinly bias-sliced (½ cup))
  • 1 small serrano pepper (unseeded and thinly sliced (about 1½ tablespoons))
  • 1 tablespoon toasted sesame seeds

Crispy fried onions or fried shallots (optional)

Instructions 

  • Heat 1 tablespoon oil in a skillet; cook chicken until browned and internal temp reaches 165°F (~10 min).
  • Whisk hoisin, sugar, tamari, mirin, vinegar, garlic, and ginger; set aside 6 tbsp for serving.
  • Cook remaining dressing with chicken until glossy; rest 5 min, then slice.
  • Toss romaine, cabbage, peppers, carrot, and cucumber; top with chicken, scallions, serrano, sesame seeds, and fried onions. Serve with reserved dressing.

Notes

For extra flavor, marinate the chicken in some of the dressing before cooking.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Asian
Keyword: chicken, Teriyaki