Description
A flavorful and healthy Teriyaki Chicken Salad that combines grilled chicken with fresh vegetables and a delicious teriyaki dressing.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 8 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, sliced
- 1/4 cup green onions, chopped
- 1/4 cup sesame seeds
- 1/4 cup sliced almonds (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a medium bowl, marinate the chicken breasts in teriyaki sauce for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.
- In a large salad bowl, combine the mixed greens, shredded carrots, cucumber, cherry tomatoes, red bell pepper, and green onions.
- Slice the grilled chicken and place it on top of the salad.
- Drizzle with olive oil and toss gently to combine. Season with salt and pepper to taste.
- Sprinkle sesame seeds and sliced almonds (if using) over the top before serving.
Notes
- For a vegetarian option, substitute grilled chicken with marinated tofu or chickpeas.
- Add a splash of lime juice or a sprinkle of crushed red pepper flakes for an extra kick of flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg