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95% would make again

Shredded Teriyaki Chicken Salad

featured in Salads You'll Love

This refreshing and flavorful salad features tender teriyaki chicken, fresh veggies, and a sweet and savory dressing. It's the perfect dish to enjoy on a warm day or when you're craving a healthy and satisfying meal.

Alix Traeger & Marissa Buie
Tasty Team
May 05, 2023
Shredded Teriyaki Chicken Salad

Inspired by lecremedelacrumb.com

Ingredients

for 4 servings

Teriyaki Sauce

  • ⅔ cup brown sugar (85 g)
  • 1 cup soy sauce (240 mL)
  • ¼ cup lemon juice (60 mL)
  • 1 tablespoon sesame seeds
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon garlic, grated

Salad

  • 1 ½ lb boneless, skinless chicken breast (685 g)
  • ½ cup olive oil (120 mL)
  • 1 head green leaf lettuce, roughly chopped
  • 1 mango, pitted and cubed
  • 1 red bell pepper, seeded and thinly sliced
  • 1 orange bell pepper, seeded and thinly sliced
  • 10 green beans, thinly sliced on the bias
  • 1 avocado, sliced
  • 1 scallion, greens only, finely chopped

Nutrition Info

  • Calories 754
  • Fat 38g
  • Carbs 63g
  • Fiber 7g
  • Sugar 50g
  • Protein 43g

Estimated values based on one serving size.

Preparation

  1. Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
  2. Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
  3. Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
  4. Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
  5. Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
  6. In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
  7. Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
  8. Divide between serving bowls and top with the scallions.
  9. Enjoy!

Related Recipes

Shredded Teriyaki Chicken Salad

Inspired by lecremedelacrumb.com