Teriyaki Chicken Salad
A vibrant and flavorful salad featuring juicy teriyaki-marinated chicken and a variety of crunchy veggies, perfect for a quick weeknight meal or a satisfying lunch.
Ingredients
For the salad
- 1 lb chicken breast Can substitute with chicken thighs.
- 1 bottle teriyaki sauce Store-bought or homemade.
- 2 cups shredded cabbage Can substitute with carrots or other crunchy veggies.
- 1 cup bell peppers Sliced.
- 1 cup snap peas Fresh.
- 1 cup carrots Pre-shredded works if in a rush.
- 4 cups fresh lettuce Any variety.
- 1/2 cup cashews Optional, for topping.
- 2 tbsp sesame seeds For garnish.
- 1 cup fresh pineapple Optional, for topping.
Instructions
Preparation
- Marinate the chicken in teriyaki sauce for at least 10 minutes.
- Prep the veggies: slice, chop, or shred as necessary.
Cooking
- Grill, bake, or pan-fry the marinated chicken until it is golden and sticky, approximately 10-12 minutes.
Assembly
- In bowls, pile the fresh greens, then stack the prepped veggies on top.
- Slice the chicken and drape it over the salad.
- Drizzle additional teriyaki sauce if desired and toss gently.
- Sprinkle with cashews and sesame seeds before serving.
Notes
For a lighter version, skip heavy sauces or use coconut aminos. This salad is versatile; use seasonal vegetables for freshness. Meal prep by keeping wet and dry ingredients separate until ready to serve.