NEW VIDEO!! One of my favorite “Salad for dinner” type of situations here!

Just back from a long week in New York where it was basically like being in Seattle with horrendous rain storms and blustery winds! And then we can back to a hail storm. Can someone please send me to the sun!?

Also, after non-stop eating on the go and big dinners out with lots of wine, I need to tone it down… reel it back in… button my pants without sucking in… you get the picture.

Chicken Teriyaki Salad- gluten free from HeatherChristo.com

And that’s where this epic salad comes in. An easy lunch or dinner recipe that is also SO DELICIOUS.

All the best flavors of Chicken Teriyaki wrapped up into one crunchy, fresh flavorful salad. The perfect solution for a healthy weeknight dinner. Sometimes I will make the chicken and sauce and then let my kids eat it with heaps of rice while I add it to this luscious salad for a healthier, lighter spin.

Chicken Teriyaki Salad- gluten free from HeatherChristo.com

But it is also good that I would serve it as a huge composed salad for company-it’s that pretty and that delicious. Enjoy!

Chicken Teriyaki Salad- gluten free from HeatherChristo.com

Teriyaki Chicken Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Teriyaki Sauce:
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • ⅓ cup tamari
  • ⅓ cup brown sugar
  • ¼ cup water
  • 1 teaspoon corn starch
  • Chicken:
  • 1.5 pounds skinless boneless chicken thighs
  • 1 tablespoons vegetable oil
  • Teriyaki Dressing:
  • 3 tablespoons teriyaki sauce
  • 1 teaspoons chopped Serrano chili
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon honey
  • ⅓ cup rice vinegar
  • Salad:
  • 1 head nappa cabbage, finely shredded
  • 1 head watercress
  • 1 cup blanched broccoli florets
  • ½ cup blanched green peas
  • Sesame seeds for garnish
Instructions
  1. In the jar of a blender puree together the ginger, garlic, tamari, brown sugar, water and cornstarch. Puree until smooth and then reserve 3 tablespoons of the sauce in the blender and put the rest in a bowl. Set aside.
  2. Heat a heavy skillet over high heat. Add the vegetable oil and the chicken thighs. Cook them, getting a nice golden sear on the chicken- cook about 4 minutes. Flip the chicken and continue to cook another 2 minutes and then add the bowl of sauce while you finish cooking another 2 minutes. Let the chicken rest while you make the dressing.
  3. In the jar of a blender puree the three tablespoons of sauce, the chili, sesame oil, honey and rice vinegar.
  4. In a large bowl toss together the nappa cabbage, watercress, broccoli and green peas. Slice the chicken against the grain and add to the top of the salad. Drizzle with the dressing and toss to coat. Sprinkle with sesame seeds and serve immediately.

 

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Categorized: Dinner, Poultry, Recipe Index, Salad
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NEW VIDEO!! One of my favorite “Salad for dinner” type of situations here!

Just back from a long week in New York where it was basically like being in Seattle with horrendous rain storms and blustery winds! And then we can back to a hail storm. Can someone please send me to the sun!?

Also, after non-stop eating on the go and big dinners out with lots of wine, I need to tone it down… reel it back in… button my pants without sucking in… you get the picture.

Chicken Teriyaki Salad- gluten free from HeatherChristo.com

And that’s where this epic salad comes in. An easy lunch or dinner recipe that is also SO DELICIOUS.

All the best flavors of Chicken Teriyaki wrapped up into one crunchy, fresh flavorful salad. The perfect solution for a healthy weeknight dinner. Sometimes I will make the chicken and sauce and then let my kids eat it with heaps of rice while I add it to this luscious salad for a healthier, lighter spin.

Chicken Teriyaki Salad- gluten free from HeatherChristo.com

But it is also good that I would serve it as a huge composed salad for company-it’s that pretty and that delicious. Enjoy!

Chicken Teriyaki Salad- gluten free from HeatherChristo.com

Teriyaki Chicken Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Teriyaki Sauce:
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • ⅓ cup tamari
  • ⅓ cup brown sugar
  • ¼ cup water
  • 1 teaspoon corn starch
  • Chicken:
  • 1.5 pounds skinless boneless chicken thighs
  • 1 tablespoons vegetable oil
  • Teriyaki Dressing:
  • 3 tablespoons teriyaki sauce
  • 1 teaspoons chopped Serrano chili
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon honey
  • ⅓ cup rice vinegar
  • Salad:
  • 1 head nappa cabbage, finely shredded
  • 1 head watercress
  • 1 cup blanched broccoli florets
  • ½ cup blanched green peas
  • Sesame seeds for garnish
Instructions
  1. In the jar of a blender puree together the ginger, garlic, tamari, brown sugar, water and cornstarch. Puree until smooth and then reserve 3 tablespoons of the sauce in the blender and put the rest in a bowl. Set aside.
  2. Heat a heavy skillet over high heat. Add the vegetable oil and the chicken thighs. Cook them, getting a nice golden sear on the chicken- cook about 4 minutes. Flip the chicken and continue to cook another 2 minutes and then add the bowl of sauce while you finish cooking another 2 minutes. Let the chicken rest while you make the dressing.
  3. In the jar of a blender puree the three tablespoons of sauce, the chili, sesame oil, honey and rice vinegar.
  4. In a large bowl toss together the nappa cabbage, watercress, broccoli and green peas. Slice the chicken against the grain and add to the top of the salad. Drizzle with the dressing and toss to coat. Sprinkle with sesame seeds and serve immediately.

 

Recipe by Heather Christo (http://heatherchristo.com)