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Shredded Teriyaki Chicken Salad

by Alix Traeger and Marissa Buie

Under 30 min

Inspired by lecremedelacrumb.com

Under 30 min

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
    Calories 750
    Fat 38g
    Carbs 62g
    Fiber 6g
    Sugar 50g
    Protein 43g

Estimated values based on one serving size.

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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!
 

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