Shredded Teriyaki Chicken Salad Recipe

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Lydia Published: December 29, 2020 Modified: September 8, 2021
Shredded Teriyaki Chicken Salad Recipe

How To Make Shredded Teriyaki Chicken Salad

Looking for a game-changer for your basic chicken salad? Try this flavorful dish made with teriyaki sauce-marinated chicken and fall in love at first bite.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes

Serves:

Ingredients

Teriyaki Sauce:

  • cupbrown sugar
  • 1cupsoy sauce
  • ¼cuplemon juice
  • 1tbspsesame seeds
  • 1tspfresh ginger,grated
  • 1tbspgarlic,grated

Salad:

  • lbchicken breast,boneless, skinless
  • ½cupolive oil
  • 1head green leaf lettuce,roughly chopped
  • 1mango,pitted and cubed
  • 1red bell pepper,seeded and thinly sliced
  • 1orange bell pepper,seeded and thinly sliced
  • 10green beans,thinly sliced on the bias
  • 1avocado,sliced
  • 1scallion,greens only, finely chopped

Instructions

To make the teriyaki sauce:

  1. 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.

  2. 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.

  3. Preheat the oven to 375 degrees F. Line a baking sheet with foil.

To make the dressing:

  1. While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.

  2. Transfer the marinated chicken breasts to the prepared baking sheet. Bake for about 25 to 30 minutes, or until the internal temperature reaches 160 degrees F. Let cool for 10 minutes.

  3. In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.

To prepare the salad:

  1. 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.

  2. Divide between serving bowls and top with the scallions. Enjoy!

Nutrition

  • Calories: 832.04kcal
  • Fat: 52.18g
  • Saturated Fat: 9.64g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 31.72g
  • Polyunsaturated Fat: 7.88g
  • Carbohydrates: 51.02g
  • Fiber: 7.36g
  • Sugar: 39.01g
  • Protein: 43.95g
  • Cholesterol: 108.86mg
  • Sodium: 3625.49mg
  • Calcium: 115.83mg
  • Potassium: 1282.41mg
  • Iron: 3.81mg
  • Vitamin A: 198.10µg
  • Vitamin C: 120.74mg
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