Shredded Teriyaki Chicken Salad
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.
Instructions
- 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!
Recipe from tasty.co
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Ingredients (15)
- •⅔ cup brown sugar
- •1 cup soy sauce
- •¼ cup lemon juice
- •1 tablespoon sesame seeds
- •1 teaspoon fresh ginger, grated
- •1 tablespoon garlic, grated
- •1 ½ lb boneless, skinless chicken breast
- •½ cup olive oil
- •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