Teriyaki Chicken Salad Recipes

Steps:

• 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.
• 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.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
• Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
• 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.
• In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
• 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.
• Divide between serving bowls and top with the scallions.
• Enjoy!

Steps:

• Marinate chicken breast pieces in teriyaki sauce with ginger and garlic added, approx 1 hour.
• While chicken in marinating, whisk together dressing ingredients -- and set aside on counter.
• Place chicken in saute pan with approx 1/4 cup of marinade and stir fry until chicken is cooked and marinade is absorbed. (the chicken takes on a dark color).
• Place greens on plate and top with the remaining salad ingredients, adding chicken last.
• Serve with dressing.
• Times do not include marinating.

Steps:

• Place chicken in shallow dish, pour teriyaki sauce over chicken.
• Cover and refrigerate at least 30 minutes or up to 24 hours.
• Place chicken on microwave safe plate.
• Cover with plastic wrap, folding back one corner to vent.
• Microwave on high 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
• Slice chicken into thin strips and set aside.
• While chicken cooks, mix the salad greens, water chestnuts, onions and pineapple.
• Mix the olive oil and 2 tsps teriyaki sauce; pour over greens and toss.
• Divide salad greens and place on 2 plates, top with cooked sliced chicken.

Steps:

• In a small saucepan, combine soy sauce, honey, 1 tablespoon rice vinegar, and garlic; bring to a boil and reduce by half. Toss together rice and cucumber; dress with remaining 5 tablespoons rice vinegar and sesame oil; season with salt. Grill chicken, brushing with soy glaze and turning often. Serve chicken with rice salad.