Quick and easy Asian chicken salad with teriyaki salad, mandarins, lettuce and homemade teriyaki sauce!
For Soy Sauce and Sesame Seed Oil Glaze:
1/3cuptamari sauce or soy sauce
2tablespoonssesame seed oil
1/4cuppacked brown sugar
2large chicken breasts, portioned into halves
1head of Romaine lettuce, shredded
1/3-1/2red cabbage, sliced
1large carrot, grated
2-3green scallions, chopped
small bunch cilantro, chopped
1can mandarins, drained
crispy chow mien noodles
sesame seeds, optional
Preheat the oven to 400F. First, prepare the sauce. In a small saucepan, combine all ingredients for glaze: soy sauce, sesame seed oil, water, brown sugar and rice vinegar. Bring the sauce to a simmer over medium-low heat and cook for about 15 minutes until glaze is reduced in half.
Next, preheat a medium frying pan over medium heat. Add a splash of olive oil and brown the chicken breast on both sides, about 4 to 5 minutes per side. Pour in half of the prepared glaze into the pan. Transfer the pan into the oven to finish cooking the chicken.
Bake for 15-18 minutes or until internal temperature reaches 165F. Turn the half way through cooking to ensure even cooking and seasoning. If glaze reduces too quickly in the oven, add a small amount of water. Thicker cuts of chicken may take longer to cook.
Meanwhile, toss together all the remaining salad ingredients in a large bowl; add chow mien crispy noodles and almonds to your liking.
Once the chicken is ready, let it rest for about 5 minutes, then slice it into thin pieces. Place the chicken on top of salad and dress with the remaining prepared glaze. Garnish with sesame seeds if desired. Serve salad while chicken is warm for best taste!
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