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Teriyaki Glazed Chicken Salad on a plater
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5 from 4 votes

Teriyaki Glazed Chicken Salad

Teriyaki Glazed Chicken Salad complete with avocado, cucumbers, carrots and thin strips of seaweed for real sushi lovers! Drizzled with an easy teriyaki dressing that doubles as a marinade!
Prep Time5 minutes
Cook Time20 minutes
Course: Dinner, Lunch
Cuisine: Asian
Keyword: Chicken Salad, Teriyaki Glazed Chicken Salad
Servings: 4
Author: Karina Carrel

Ingredients

FOR THE MARINADE:

  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons mirin
  • 3 tablespoons sake
  • 2 tablespoons sugar brown or white are both fine to use
  • 1 tablespoon minced garlic
  • 1 tablespoon oil
  • 4 boneless skinless chicken thighs or breast fillets

FOR THE DRESSING:

  • 1/4 cup untouched teriyaki dressing from above
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon toasted sesame oil

FOR THE SALAD:

  • 4 cups Romaine lettuce or Cos lettuce leaves, washed and dried
  • 1/2 cucumber large, sliced
  • 1 carrot sliced thin or grated
  • 1 avocado sliced
  • 1 green onion Australian shallots, sliced
  • 1 pinch sesame seeds
  • 1/4 seaweed sheet shredded
US - Metric

Instructions

  • Combine together the soy sauce, mirin, sake, sugar and garlic in a medium-sized shallow bowl; mix well until sugar dissolves. Pour out 1/2 cup of sauce into a small bowl for later use; set aside.
  • Add the chicken thighs into the marinade in the bowl, and coat evenly.
  • Heat the oil in a good quality non-stick pan or well seasoned skillet over medium-high heat. Sear the chicken for about 5 minutes, flip, and continue to sear for a further 3 minutes. Add in the remaining sauce leftover in the bowl, and continue cooking with the chicken until the sauce thickens and reduces down. Once cooked, allow to rest for 5 minutes while preparing the dressing.
  • Whisk together the reserved marinade from step 1, with the rice wine vinegar and sesame oil. Add 2 tablespoons water; mix well.
  • Prepare all of the salad ingredients in a large salad bowl and mix. Slice the chicken and arrange over salad. Top with the green onion slices, sesame seeds, shredded seaweed, and drizzle with dressing.

Notes

Tip: If you don't mind the calories, try adding a small drizzle of Kewpie Mayo.

Nutrition

Calories: 343kcal | Carbohydrates: 22g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 107mg | Sodium: 650mg | Potassium: 800mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6.807IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 2mg