Teriyaki Turkey Tossed Salad Recipes

TERIYAKI TURKEY RICE BOWL

Teriyaki Turkey Rice Bowl image

The delicious, sweet teriyaki sauce and the (kind of) hidden veggies in this Teriyaki Turkey Rice Bowl makes this a healthy ground turkey recipe that your whole family will love!

Provided by Kristin

Categories Dinner

Time 35m

Number Of Ingredients 17

Ingredients

1/2 cup Low Sodium Soy Sauce
1/4 cup water
2 tablespoons Red Wine Vinegar
2 tablespoons brown sugar (or less as desired)
2 tablespoons granulated sugar (or less as desired)
2 teaspoons minced garlic
1 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons warm water
1 tablespoon vegetable oil
1/2 cup diced onion
2 tablespoons minced garlic
1 pound Ground Turkey
1 cup finely chopped broccoli
2 large carrots (peeled and grated)
2 green onions (diced, for garnish)
4 cups cooked white or brown rice (divided)

Steps:

Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

Nutrition Facts : Calories 380 kcal, Carbohydrate 55 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 994 mg, Fiber 2 g, Sugar 12 g, TransFat 0.03 g, UnsaturatedFat 3 g, ServingSize 1 serving

SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY

Shredded Teriyaki Chicken Salad Recipe by Tasty image

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

Ingredients

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

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

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