Ingredients
For the Chicken
1 lb boneless, skinless chicken breasts
1/2 cup teriyaki sauce (plus more for drizzling)
1 tbsp olive oil
For the Salad
6 cups chopped romaine or mixed greens
1 cup shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cup cucumber slices
1/2 cup edamame (shelled, cooked)
2 green onions, sliced
1 tbsp sesame seeds
Optional Dressing
1/4 cup teriyaki sauce
1 tbsp rice vinegar
1 tsp sesame oil
Instructions
Marinate the Chicken: Toss chicken with teriyaki sauce and olive oil. Marinate 10–30 minutes if time allows.
Cook the Chicken: Grill over medium heat or pan-sear in a skillet for 6–7 minutes per side, until cooked through (165°F).
Rest & Slice: Let chicken rest 5 minutes, then slice thinly.
Assemble the Salad: Add greens, cabbage, carrots, bell pepper, cucumber, and edamame to a large bowl.
Top & Serve: Add sliced chicken, sprinkle with green onions and sesame seeds, drizzle with extra teriyaki or dressing, and toss lightly.
Notes
Cooking Tips
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Caramelized Finish: Brush chicken with extra teriyaki during the last minute of cooking for a glossy glaze.
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Extra Crunch: Add sliced almonds, crispy wonton strips, or cashews.
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Meal Prep Win: Store salad base and chicken separately; assemble just before eating to keep greens crisp.
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Lighter Option: Use low-sodium or sugar-reduced teriyaki sauce.
Variations
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Spicy Teriyaki: Add sriracha or chili garlic sauce to the marinade.
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Asian-Inspired Crunch: Toss in mandarin oranges or pineapple chunks.
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Grain Boost: Serve over quinoa, brown rice, or farro for a heartier bowl.
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Vegetarian Swap: Replace chicken with grilled tofu or tempeh marinated in teriyaki.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14g
- Sodium: 780mg
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g