Mid Week YUMM! – Teriyaki Chicken Salad
Ready for a salad that’s as stylish as it is satisfying? Say hello to our Teriyaki Chicken Salad, your new go-to for a fast and fabulous meal! We’re talking tender chicken thighs, glazed to perfection in a rich teriyaki sauce, all mingling with a vibrant mix of crisp veggies. It’s a flavor runway show in a bowl!
For that extra touch of texture and pure chicness, sprinkle on some crispy fried onions or shallots. They add a satisfying crunch and a hint of sweetness that takes this salad from “yum” to “YASSS!” Whether you keep it classic or add that extra fashionable crunch, this versatile dish is sure to become a favorite in your healthy-chic lifestyle.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken thighs, trimmed
- 2 tablespoons hoisin sauce
- 2 tablespoons light brown sugar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons mirin
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon grated garlic
- 1 teaspoon grated fresh ginger
- 4 cups chopped romaine hearts
- 2 cups thinly shredded green cabbage
- 1 small red bell pepper, sliced (about 1 cup)
- 1 medium carrot, peeled and shredded (½ cup)
- ½ cup seeded, halved and thinly sliced English cucumber
- 2 large scallions, thinly bias-sliced (½ cup)
- 1 small serrano pepper, unseeded and thinly sliced (about 1½ tablespoons)
- 1 tablespoon toasted sesame seeds
- Crispy fried onions or fried shallots (optional)
Direction
-
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add trimmed chicken thighs; cook, flipping once, until browned and an instant-read thermometer inserted in the thickest portion registers 165°F, about 10 minutes.
- Meanwhile, whisk 2 tablespoons each hoisin, brown sugar, tamari (or soy sauce), mirin and vinegar and 1 teaspoon each grated garlic and ginger together in a small bowl. Set aside 6 tablespoons of the dressing for serving.
- Pour the remaining ¼ cup dressing into the skillet with the chicken. Reduce heat to low and cook, stirring and flipping the chicken occasionally, until the sauce is glossy, slightly thickened and coats the chicken, about 2 minutes. Transfer the chicken to a cutting board, drizzling any pan drippings over it. Let rest for 5 minutes, then slice.
- Combine 4 cups romaine, 2 cups cabbage, the sliced bell pepper, the shredded carrot and ½ cup cucumber together in a large serving bowl; toss well. Top with the sliced chicken, sliced scallions, sliced serrano and 1 tablespoon sesame seeds. Sprinkle with crispy fried onions (or shallots), if desired. Serve with the reserved dressing on the side.
Nutrition Information
| 359 | Calories |
| 14g | Fat |
| 28g | Carbs |
| 33g | Protein |
EatingWell.com
Enjoy this Mid Week YUMM! with some iTunes!
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