Teriyaki Chicken Noodle Salad
Brighten up your mealtime with this flavorful Teriyaki Chicken Noodle Salad, a vibrant fusion of sweet, savory, and tangy ingredients sure to tantalize your taste buds. Tender teriyaki-marinated chicken breasts are grilled to perfection and layered over a refreshing medley of rice noodles, crisp julienned vegetables such as cucumber, carrot, and red bell pepper, and crunchy shredded red cabbage, all tossed in a sesame-infused dressing. Perfectly balanced with aromatic cilantro, green onions, and a sprinkle of toasted sesame seeds, this dish is as visually stunning as it is delicious. Quick to prepare in just 35 minutes, this recipe makes for a satisfying and healthy dinner or lunch option. Serve with lime wedges for a zesty burst, and enjoy a hearty salad that’s packed with texture, flavor, and irresistible teriyaki goodness!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 minced garlic clove
- 1 teaspoon ginger
- 8 ounces rice noodles
- 1 medium-sized, julienned cucumber
- 1 medium-sized, julienned carrot
- 1 julienned red bell pepper
- 1 cup, shredded red cabbage
- 2 stalks, thinly sliced green onions
- 0.25 cup, chopped cilantro
- 1 tablespoon toasted sesame seeds
- 1 cut into wedges lime
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small bowl, combine the teriyaki sauce, soy sauce, honey, minced garlic, and grated ginger. Mix until well combined.
Place the chicken breasts in a shallow dish or resealable plastic bag. Pour half of the teriyaki mixture over the chicken, reserving the other half for later. Marinate the chicken for at least 15 minutes, or up to 2 hours in the refrigerator.
While the chicken marinates, cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat a large skillet or grill pan over medium-high heat. Add the olive oil, then place the marinated chicken breasts in the pan. Cook for 6–7 minutes on each side, or until the chicken is fully cooked (internal temperature of 165°F/74°C). Brush with reserved teriyaki sauce during cooking for extra flavor. Remove from heat and let rest for 5 minutes.
Slice the cooked chicken into thin strips and set aside.
In a large mixing bowl, combine the cooked rice noodles, cucumber, carrot, red bell pepper, red cabbage, green onions, and cilantro.
In a small bowl, whisk together the sesame oil, reserved teriyaki sauce, salt, and black pepper. Pour the dressing over the noodle and vegetable mixture. Toss until evenly coated.
Divide the noodle salad among serving bowls or plates. Top each with sliced teriyaki chicken and a sprinkle of toasted sesame seeds.
Serve with lime wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 2128 mg | 93% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 13.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 590 mg | 13% | |
*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.
