Shredded Teriyaki Chicken Salad

 

This teriyaki chicken salad is a great summer dish – as a matter of fact, I think I’ll make it again once I get home in a few weeks. The original recipe said it made 4 servings, but I got way more mileage out of this! 

For the teriyaki sauce 

⅔ cup (85 g) brown sugar 

1 cup soy sauce 

¼ cup lemon juice 

1 Tbsp. sesame seeds 

1 tsp. fresh ginger, grated 

1 Tbsp. garlic, grated 

For the salad 

1 ½ lb. (685 g) boneless, skinless chicken breast 

½ cup olive oil (I’d use less next time) 

1 head green leaf lettuce, roughly chopped 

1 mango, pitted and cubed 

1 red bell pepper, seeded and thinly sliced 

1 orange bell pepper, seeded and thinly sliced 

10 green beans, thinly sliced on the bias 

1 avocado, sliced 

1 scallion, greens only, finely chopped 

For the teriyaki sauce 

 In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar. 

For the salad 

Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes. 

Preheat the oven to 375 ˚F. Line a baking sheet with foil. 

To make the dressing, slowly drizzle the olive oil in the reserved teriyaki sauce while whisking. 

Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F. Let cool for 10 minutes. 

In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup dressing over the chicken and toss to coat. 

Put the lettuce in a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well. 

Divide between serving bowls and top with the scallions.