Description
Japanese-inspired teriyaki chicken salad combines zesty flavors with crisp vegetables and tender grilled meat. Fresh ingredients and bold seasonings create a light, refreshing meal perfect for summer gatherings. You’ll savor balanced textures and delightful tastes in each bite.
Ingredients
Scale
- 1 lb (454 grams) boneless, skinless chicken breasts
- 4 cups chopped romaine lettuce
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, sliced
- ¼ cup chopped cilantro
- 2 green onions, chopped
- ⅓ cup teriyaki sauce
- ¼ cup teriyaki sauce
- ¼ cup sliced almonds
- ¼ cup chopped cashews
- 2 tbsps rice vinegar
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tsp honey
- 1 tsp grated fresh ginger
- Salt, to taste
- Pepper, to taste
Instructions
- Marinate: Submerge chicken in teriyaki sauce, allowing flavors to deeply penetrate for at least 30 minutes or overnight for enhanced taste profile.
- Cook Chicken: Heat olive oil in skillet over medium flame, sear marinated chicken until exterior develops golden-brown caramelization and interior reaches complete doneness, ensuring meat is thoroughly cooked.
- Prepare Vegetables: Assemble salad foundation by arranging crisp romaine, shredded cabbage, julienned carrots, vibrant bell peppers, cucumber slices, and green onion rings into a harmonious, colorful composition.
- Enhance Texture: Scatter fresh cilantro, crunchy nuts, and toasted sesame seeds across vegetable landscape to introduce multi-dimensional crunch and aromatic complexity.
- Create Dressing: Whisk teriyaki sauce, rice vinegar, sesame oil, honey, minced ginger, salt, and pepper into a balanced, flavor-packed emulsion that complements the salad’s components.
- Finalize Dish: Slice rested chicken into elegant strips, artfully position atop vegetable medley, and either drizzle dressing directly or serve alongside, allowing personalized flavor integration.
Notes
- Marinate Strategically: Allow chicken to soak in teriyaki sauce for minimum 30 minutes, preferably overnight, to ensure deep flavor penetration and tender meat texture.
- Control Cooking Heat: Use medium-high heat when searing chicken to achieve golden-brown exterior without burning, maintaining juicy interior and preventing dryness.
- Customize Vegetable Mix: Swap or add vegetables based on seasonal availability or dietary preferences, keeping salad’s vibrant color and nutritional balance intact.
- Dress Intelligently: Serve dressing separately to prevent salad from becoming soggy, allowing each person to control sauce quantity and maintain crisp vegetable crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg