Teriyaki Chicken Salad
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This Teriyaki Chicken Salad is a delicious blend of glazed chicken thighs and crisp veggies, all tossed in a flavorful teriyaki dressing. Add crispy fried onions or shallots for an extra layer of crunch and sweetness — either way, it’s a satisfying, easy weeknight favorite that doubles as a make-ahead lunch.
Ingredients:
Directions:
Thanks to EatingWell for this easy, one-skillet meal that’s as colorful as it is healthy! Got a salad that’s your go-to crowd-pleaser? Share it in the Cooking & Recipes forum, we’d love to give it a try!
Image source: EatingWell
Ingredients:
- 1 tbsp extra-virgin olive oil
- 1 lb boneless, skinless chicken thighs, trimmed
- 2 tbsp hoisin sauce
- 2 tbsp light brown sugar
- 2 tbsp reduced-sodium tamari or soy sauce
- 2 tbsp mirin
- 2 tbsp seasoned rice vinegar
- 1 tsp grated garlic
- 1 tsp grated fresh ginger
- 4 cups chopped romaine hearts
- 2 cups shredded green cabbage
- 1 small red bell pepper, sliced (about 1 cup)
- 1 medium carrot, shredded (½ cup)
- ½ cup thinly sliced cucumber
- 2 large scallions, bias-sliced (½ cup)
- 1 small serrano pepper, thinly sliced (optional)
- 1 tbsp toasted sesame seeds
- Crispy fried onions or shallots (optional)
Directions:
- Heat olive oil in a skillet over medium-high heat. Add chicken; cook until browned and cooked through (about 10 minutes).
- In a bowl, whisk hoisin, brown sugar, soy sauce, mirin, vinegar, garlic, and ginger. Reserve 6 tablespoons of the dressing.
- Pour remaining dressing into the skillet with chicken and cook on low until the sauce thickens and coats the meat. Rest for 5 minutes, then slice.
- Combine romaine, cabbage, bell pepper, carrot, cucumber, scallions, and serrano in a large bowl. Top with chicken, sesame seeds, and fried onions.
- Serve with the reserved dressing on the side.
Thanks to EatingWell for this easy, one-skillet meal that’s as colorful as it is healthy! Got a salad that’s your go-to crowd-pleaser? Share it in the Cooking & Recipes forum, we’d love to give it a try!
