Description
Teriyaki chicken salad made with tender chicken coated in a sweet soy glaze, served with crisp vegetables for a fresh and balanced meal. Perfect for lunch, dinner, or meal prep.
Ingredients
2 cups cooked chicken breast, sliced
2 cups shredded lettuce or cabbage
1/2 cup shredded carrots
1/4 cup sliced cucumber
2 tablespoons chopped green onions
3 tablespoons soy sauce
1 tablespoon honey or brown sugar
1 tablespoon olive oil
1 tablespoon water
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Instructions
1. Prepare the chicken by slicing cooked chicken breast into thin strips.
2. In a bowl, mix soy sauce, honey or brown sugar, olive oil, water, garlic powder, and black pepper until combined.
3. Add the chicken to the sauce and mix gently until evenly coated.
4. Shred the lettuce or cabbage, grate the carrots, slice the cucumber, and chop the green onions.
5. Add the vegetables to a large bowl.
6. Place the glazed chicken on top of the vegetables.
7. Gently toss everything together or leave layered for a bowl-style presentation.
8. Serve immediately or keep components separate for later use.
Notes
Use fresh vegetables for best crunch and texture.
Control sauce amount to avoid overpowering the salad.
Keep dressing separate until serving for best freshness.
Store in airtight container up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Fat: 18g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
Keywords: teriyaki chicken salad, asian chicken salad, chicken rice bowl