Hot Teriyaki Chicken Salad
Bold, vibrant, and irresistibly flavorful, this Hot Teriyaki Chicken Salad is the perfect fusion of comforting warmth and fresh, crisp veggies. Juicy, pan-seared chicken breasts are glazed to perfection with savory teriyaki sauce, then sliced and served atop a vibrant mix of mixed greens, cherry tomatoes, cucumbers, shredded carrots, and red bell pepper. The salad is crowned with toasted sesame seeds and drizzled with a tangy, homemade soy-sesame dressing for an extra burst of flavor. With just 30 minutes from prep to plate, this recipe is a fast, healthy dinner option that doesn’t skimp on taste. Perfect for meal prep or a wholesome weeknight dinner, this dish strikes the ideal balance between warm protein-packed comfort and refreshing, nutrient-rich vegetables.
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breasts
- 0.5 cups Teriyaki sauce
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 6 cups Mixed greens
- 1 cup (halved) Cherry tomatoes
- 1 small (sliced) Cucumber
- 1 small (thinly sliced) Red bell pepper
- 1 large (shredded) Carrot
- 2 stalks (chopped) Green onions
- 1 tablespoon Toasted sesame seeds
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 teaspoon Sesame oil
Instructions
Prepare the chicken by patting it dry with paper towels, then seasoning both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown.
Reduce the heat to low, pour in the teriyaki sauce, and simmer for 5-7 minutes, turning the chicken occasionally, until the chicken is fully cooked (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it thinly.
While the chicken rests, prepare the salad base. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, shredded carrot, and chopped green onions.
For the dressing, in a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and the remaining olive oil until well blended.
To assemble, divide the salad base evenly among plates or bowls. Top each serving with sliced teriyaki chicken, then sprinkle with toasted sesame seeds.
Drizzle the dressing over the salad just before serving. Serve immediately to enjoy the warmth of the chicken with the crisp fresh vegetables.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 5018 mg | 218% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 36.6 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1861 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
