This Teriyaki Chicken Salad is a light delicious way to start the new year. This salad has everything you are looking for a light dish. Sweet, savory and crunchy. Teriyaki Chicken Salad will satisfy all your taste buds in one sitting. You can make a BIG SALAD for the family or a gathering or make a small salad for 1-4 people. It is sure to please anyone and everyone at the table.
1 to 2 lbs. of boneless, skinless chicken (chicken thighs, strips or breast)
Marinated In:
- 1 cup teriyaki sauce
- 1 ½ tsp. of olive oil
- Salt and pepper to taste
Salad Is:
- Mixed greens roughly, chopped
- 1 ½ cups of shredded carrots
- ¾ cup of crunchy chow mein or Ramon Noodles
- 1 11-ounce can of mandarin oranges, drained
- ½ cup of roasted cashews
- ½ cup of fresh cilantro leaves or basil leaves (whichever you prefer)
- 4 green onions, thinly sliced
MIX!
The Peanut Dressing:
- 5 Tablespoons peanut butter
- 2 Tablespoons reduced sodium soy sauce
- 1 ½ tablespoon rice wine vinegar
- 1 tablespoon honey OR brown sugar
- 1 clove garlic minced
Toss and Enjoy
Hints from the cook:
I like to use mixed chicken cuts for added flavor. Chicken thighs and strips offer both dark as well as white meat. The mix of flavor is phenomenal.
The reduced sodium soy sauce is essential to keep the mix of salty flavors from overtaking the other flavors in the salad.
You can always add tomatoes, (I love tomatoes) or red onions for color. If so, then no need for the mandarin oranges.
Always add the noodles last to keep the crunch and if you go with Ramon, do not cook them, but break them into pieces.
