Teriyaki Chicken Salad Bowl
A delightful and healthy Teriyaki Chicken Salad Bowl, perfect for a quick meal prep or a fresh dinner. Featuring tender chicken, crisp vegetables, and a savory teriyaki glaze, this bowl is both sweet and savory.
Equipment
- Skillet
- Mixing Bowl
- Tongs
Ingredients
Teriyaki Chicken
- 1 lb boneless, skinless chicken breasts or thighs cut into 1-inch cubes
- 1/2 cup store-bought or homemade teriyaki sauce low sodium if preferred
- 1 tbsp olive oil or sesame oil
Salad Bowl
- sesame seeds for garnish (optional)
- 6 cups mixed salad greens romaine, spring mix, butter lettuce – your choice!
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1/2 English cucumber thinly sliced or diced
- 1/2 cup edamame, shelled frozen and thawed is fine
- 1/4 red onion thinly sliced (optional, for a little bite)
- teriyaki sauce for drizzling (optional)
- Sesame Ginger dressing optional
- Chili flakes for a touch of heat (optional)
- Mandarin orange segments optional
Instructions
Teriyaki Chicken
- Pat the chicken dry and toss with 1/4 cup of new teriyaki sauce; marinate for 10-30 minutes in the refrigerator.
- Heat oil in a skillet and cook the marinated chicken for 3-4 minutes per side until browned and cooked through.
- Pour in the remaining 1/4 cup teriyaki sauce, reduce heat, and simmer for 1-2 minutes until the sauce thickens and coats the chicken.
Assemble Salad Bowls
- Divide mixed salad greens into individual bowls.
- Arrange shredded carrots, sliced bell pepper, cucumber, edamame, and red onion over the greens.
- Spoon the warm or cooled teriyaki chicken evenly over the vegetables.
- Garnish with sesame seeds, extra teriyaki sauce, sesame ginger dressing, or chili flakes, and serve immediately.
Notes
For meal prep, store components separately and assemble just before eating to keep greens fresh. Enjoy this sweet-savory bowl for a healthy and satisfying meal!