For true sushi fans, a teriyaki-glazed chicken salad with avocado, cucumbers, and carrots! drizzled with a teriyaki sauce that is both an amazingly simple dressing and a marinade!
My go-to recipe is this Teriyaki Glazed Chicken Salad.
Like a bowl-sized sushi roll that has been disassembled, but without the rice.
A teriyaki-glazed chicken salad like this one is not available in any takeout establishment! The MARINADE is also the DRESSING! YES! Why then am I yelling? I’M HYPED.
It was time for a flush of salad with all the carbs posted (and will continue to be uploaded with Christmas approaching; FYI, cookies are coming).
How ironic that most of you are beginning to chill in some places as we experienced yesterday’s heat wave from hell. I came up with this salad as my quick dinner fix.
Like this salad, THIS DRESSING IS ALL THE LOVE! So easy to make from scratch and SO GOOD! NOTHING in bottles around here!
For the win: Teriyaki-glazed chicken salad!
Teriyaki Glazed Chicken Salad (Pinterest)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 (or Cos) lettuce leaves, washed and dried
- 1/2 large cucumber, sliced
- 1 carrot, sliced thin or grated
- 1 avocado, sliced
- 1 green onion (Australian shallots), sliced
- Sesame seeds
- 1/4 seaweed sheet, shredded
Teriyaki Glazed Chicken Salad (Pinterest)INSTRUCTIONS
- In a medium-sized shallow bowl, combine the soy sauce, mirin, sake, sugar, and garlic; stir well to combine. For later use, pour 1/2 cup of the sauce into a small bowl and set it aside.
- Coat the chicken thighs evenly with the marinade before adding them to the basin.
- A high-quality nonstick pan or seasoned skillet should be used to heat the oil. The chicken should be seared for about 5 minutes, flipped, and seared for an additional 3 minutes. Add the remaining sauce from the bowl, and boil the chicken and sauce together until the sauce thickens and shrinks. After cooking, let the meat rest for 5 minutes while getting the dressing ready.
- Combine the rice wine vinegar, sesame oil, and the marinade that was set aside from step 1 in a bowl. Mix well after adding 2 tablespoons of water.
- In a sizable salad bowl, combine all of the prepared salad ingredients. Place the sliced chicken over the salad. Add the sliced green onions, sesame seeds, and shredded seaweed on top, then drizzle over the dressing.