TERIYAKI CHICKEN SALAD
We have a Restaurant in town, Union Grill, they serve the best teriyaki chicken salad I've ever eaten!! This is as close as I can come to a kopy kat recipe!
Provided by katie in the UP
Categories Japanese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
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.
SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY
Here's what you need: brown sugar, soy sauce, lemon juice, sesame seeds, fresh ginger, garlic, boneless, skinless chicken breast, olive oil, green leaf lettuce, mango, red bell pepper, orange bell pepper, green beans, avocado, scallion
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 754 calories, Carbohydrate 63 grams, Fat 38 grams, Fiber 7 grams, Protein 43 grams, Sugar 50 grams
GRILLED TERIYAKI CHICKEN SALAD
Grilled pineapple, avocados, cilantro, and teriyaki vinaigrette turn this grilled teriyaki chicken salad into a tasty meal. *Note" I make my own Teriyaki sauce because I roll like that, if you'd like the recipe it's http://www.food.com/recipe/classic-teriyaki-marinade-71538 or use your favorite recipe or store bought Kikkoman.
Provided by Kana K.
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken, ½ cup teriyaki sauce,. Press the extra air out of the bag, seal, and chill for at least a half an hour or overnight for best result.
- In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use.
- Grease and preheat your grill. Place chicken on grill and discard bag with marinade. Place chicken and pineapple rings on the grill, brush the pineapple with a little olive oil. Grill pineapple rings just until hot and tender and grill marks start to form. Grill chicken 6-10 minutes on each side until browned and cooked all the way through (completely white inside, no pink). Transfer to cutting board and slice into strips.
- Assemble salads with chopped lettuce on the bottom, then top with chicken, tomatoes, onions, avocado slices, grilled pineapple slices and cilantro. Serve with prepared dressing (stir or shake immediately before serving). Top with sesame seeds if desired.
Nutrition Facts : Calories 627.8, Fat 36.2, SaturatedFat 5.3, Cholesterol 75.5, Sodium 2914.7, Carbohydrate 47, Fiber 10.3, Sugar 33.6, Protein 33.4
HOT TERIYAKI CHICKEN SALAD
Hearty lunch or light dinner for 2. Great for those hot summer days. The preparation time includes the minimum marinade time for the chicken.
Provided by PaulaG
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 374.7, Fat 15.1, SaturatedFat 2.3, Cholesterol 68.4, Sodium 1689.8, Carbohydrate 29.9, Fiber 2.2, Sugar 23.1, Protein 30.8
TERIYAKI CHICKEN WITH RICE SALAD
Save time and use leftover rice from a previous meal in this Japanese-style favorite, Teriyaki Chicken with Rice Salad, that's equal parts sweet and savory.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
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.
TERIYAKI CHICKEN NOODLE SALAD
Make and share this Teriyaki Chicken Noodle Salad recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Marinade chicken in teriyaki sauce for approx 10 minutes.
- Prepare noodles according to packet directions.
- Drain noodles. Add oil, seeds and onions, toss to combine.
- Cook chicken pieces in a hot pan for approx 3-4 minutes or until cooked through.
- Add chicken to noodles and toss to combine.
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5/5 (2)Total Time 45 minsCategory Mom's Best 100 Easy Chicken RecipesCalories 319 per serving
- In a large platter, flat to spread out, arrange the lettuce with all of the other ingredients on top, leaving the cashews to be added right before serving, so as to not get soggy. Sometimes it's also nice to just arrange the ingredients around the side, so everyone can take what they want if it is being served family style in a casual setting.
TERIYAKI CHICKEN SALAD WITH PINEAPPLE SESAME DRESSING
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Reviews 10Estimated Reading Time 5 minsServings 6Total Time 30 mins
- CHICKEN: Prepare chicken according to directions. Chop chicken or thinly slice. Reserve extra Teriyaki Sauce to drizzle over salad.
- DRESSING: While chicken is marinating, prepare dressing by adding all dressing ingredients to food processor except canola oil and sesame seeds. Blend until smooth. Add sesame seeds and canola oil and pulse until combined. Add additional honey for sweeter or cider vinegar for tangier if desired (will depend on how sweet your pineapple is and how tangy you want it). Refrigerate. Shake or stir when ready to serve to recombine.
- SALAD: Either layer the salad starting with the lettuce on bottom then all vegetables and finish with pineapple, macadamia nuts, coconut and chicken OR toss all of the salad ingredients together in a large bowl and top with pineapple, chicken, macadamia nuts and coconut. Drizzle with reserved Teriyaki Glaze and Pineapple Sesame Dressing. Note: If your Teiryaki Sauce has become to thick to drizzle, simply whisk in some water to thin.
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