Teriyaki Glazed Chicken Salad

For true sushi aficionados, try this Teriyaki Glazed Chicken Salad with avocado, cucumbers, and carrots! Serve with a marinade made from a very simple teriyaki dressing!

My go-to simple recipe is this Teriyaki Glazed Chicken Salad!

Teriyaki Glazed Chicken Salad

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Like a disassembled sushi roll in a bowl, only without the rice. This teriyaki glazed chicken salad is unlike anything you’ll get at any takeout restaurant! The MARINADE is also the DRESSING! Indeed! And why am I yelling? I’m thrilled.

After posting all of the carbohydrates (and will continue to do so as Christmas approaches—just so you know, cookies are on the way), it was time for a salad flush.

How ironic that while we had yesterday’s intense heat wave, most of you are already beginning to freeze in some places. My solution for a simple dinner was this salad.

Tomorrow, slow cookers will be popular once more.

This dress has all the love, just like this salad! So easy and so deliciously homemade! Nothing in bottles here!

The winner is Teriyaki Glazed Chicken Salad!

ADDITIONAL PLEASANT SALADS:

Greek Dressed Garlic Seafood Salad with Barbecue

Salmon Salad with Avocado from the Mediterranean

Balsamic Quinoa and Chicken Salad with Lemon

Avocado Chicken Salad with Lemon Herbs

Teriyaki Glazed Chicken Salad

For true sushi aficionados, this Teriyaki Glazed Chicken Salad comes with avocado, cucumbers, carrots, and thin seaweed strips! Garnished with a simple marinade-like teriyaki dressing!

Ingredients

FOR THE MARINADE:

• 3 tablespoons of soy sauce with reduced sodium
• Three tablespoons of mirin
• Three teaspoons of sake
• Two teaspoons of sugar, either brown or white, can be used.
• One tablespoon of finely chopped garlic
• One tablespoon of oil and four boneless, skinless chicken breast fillets or thighs

FOR THE DRESSING:

• One-sixth cup of unopened teriyaki sauce from above
• One teaspoon of vinegar made from rice wine
• One teaspoon of sesame oil, roasted

FOR THE SALAD:

• Four cups of cleaned and dried Romaine or Cos lettuce leaves
• Half a big, sliced cucumber
• One thinly cut or grated carrot and one sliced avocado
• One sliced Australian shallot green onion
• One pinch of sesame seeds
• Shredded ¼ seaweed sheet

Instructions

• In a medium shallow bowl, combine the soy sauce, mirin, sake, sugar, and garlic; stir thoroughly until the sugar dissolves. Set aside ½ cup of the sauce in a small bowl for later use.
• Coat the chicken thighs equally after adding them to the dish of marinade.
• In a well-seasoned skillet or high-quality nonstick pan, heat the oil over medium-high heat. After about five minutes of searing, turn the chicken over and sear it for three more minutes. Once the sauce has thickened and reduced, add the remaining liquid that is in the bowl and boil the chicken together. After cooking, let it rest for five minutes while you make the dressing.
• Combine the rice wine vinegar, sesame oil, and the marinade that was set aside in step 1 by whisking. Stir in 2 tablespoons of water.
• In a big salad bowl, prepare and combine all the salad components. Arrange the chicken slices on top of the salad. Drizzle the dressing over the green onion slices, sesame seeds, and seaweed shreds.