Light and Crisp Teriyaki Chicken Salad

Crispy Teriyaki Chicken Salad with sprouts and crispy chow mein noodles.

A base of romaine lettuce is combined with sprouts, crispy chow mein noodles and green onions and tossed in a light and simple combination of sesame oil and rice vinegar and topped with teriyaki chicken.

Course Salad

Cuisine Asian, Chinese

Prep Time 10

Cook Time 40

Servings

Calories 387kcal

Author Kylie Mazon-Chambers

Ingredients

For the teriyaki chicken:

½ cup (packed) light brown sugar
½ cup mirin
½ cup low-sodium soy sauce
4 medium skinless, boneless chicken thighs
1 tablespoon vegetable oil
1 teaspoon white sesame seeds

For the salad:

2 medium hearts of romaine, finely chopped
1½ cups crispy chow mein noodles
1½ cups bean sprouts
3 green onions, thinly sliced
2 tablespoons sesame oil
2 tablespoons rice vinegar

US Customary - Metric

Instructions

For the teriyaki chicken:

In a small saucepan over medium heat bring the brown sugar, mirin and soy sauce to a boil, stirring until the sugar dissolves. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened and reduced, about 30 minutes. Remove from heat and let cool.
The sauce can be made up to 2 weeks ahead of time and refrigerated in an airtight container.
Place the chicken thighs and half of the teriyaki sauce into a large bowl or large re-salable plastic bag. Refrigerate for at least an hour and up to overnight.
Remove the chicken from the marinade. Heat a large nonstick skillet to medium, add the vegetable oil and heat through. Working in batches if needed, add the chicken thighs to the pan and cook until completely cooked through, about 4 minutes on each side, lowering the heat if the teriyaki sauce begins to caramelize too fast. Remove and slice the thighs and sprinkle with the sesame seeds.

For the salad:

In a large salad bowl toss together the romaine, chow mein noodles, sprouts, green onion, sesame oil and rice vinegar. Top the salad with the teriyaki chicken and drizzle with 2 tablespoons of the remaining sauce teriyaki sauce.

Notes

To make this salad gluten free, swap the soy sauce in the teriyaki with tamari and omit the chow mein noodles.

Nutrition