Juicy Grilled Teriyaki Chicken Salad You’ll Crave Tonight
If you’re hunting for a refreshing yet hearty meal, this Juicy Grilled Teriyaki Chicken Salad You’ll Crave Tonight is just what you need. It combines tender grilled chicken glazed with sweet and savory teriyaki sauce alongside crisp, fresh veggies. Perfect for a quick weeknight dinner or a satisfying lunch. Let’s dive into how to make this crowd-pleaser that will keep you coming back for more.
Why You’ll Love It
This dish brings together the best of both worlds: protein-packed grilled chicken and vibrant salad ingredients. The teriyaki marinade infuses rich flavor, while the fresh greens keep it light and nutritious. It’s easy to prepare, customizable, and a guaranteed way to brighten up your meal routine.
Ingredients
- 4 boneless, skinless chicken breasts – substitute with thighs for juicier meat
- 1/2 cup teriyaki sauce – use low-sodium if preferred
- 1 tablespoon olive oil – avocado oil works well too
- 8 cups mixed salad greens – feel free to use baby spinach or arugula
- 1 cup cherry tomatoes, halved
- 1/4 cup sliced red onion
- 1/2 cucumber, sliced
- 1/4 cup shredded carrots
- 1 tablespoon toasted sesame seeds – optional for garnish
- Salt and pepper, to taste
Step-by-Step Instructions
- Start by marinating your chicken breasts in the teriyaki sauce. Cover and refrigerate for at least 30 minutes to infuse flavor.
- Preheat your grill or grill pan to medium-high heat and brush it lightly with olive oil to prevent sticking.
- Grill chicken breasts for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and juices run clear.
- Remove the chicken from the grill and let it rest for about 5 minutes to retain its juicy texture.
- While the chicken rests, prepare your salad by combining mixed greens, cherry tomatoes, sliced red onions, cucumbers, and shredded carrots in a large bowl.
- Slice the rested chicken into thin strips and lay them over the salad.
- Sprinkle toasted sesame seeds on top for a delightful crunch before serving.
For more dinner inspiration, check out our Easy Weeknight Dinners and add a fresh twist to your meals. You can also learn how to make homemade marinades for chicken at Food Network.
Expert Tips
Make sure not to over-marinate the chicken; 30 minutes to 2 hours is perfect to keep it tender without becoming too salty. Use a meat thermometer to guarantee doneness and avoid dryness. If preparing ahead, slice the chicken and store separately from the salad to maintain freshness. For a smoky flavor, try grilling over charcoal or adding a touch of smoked paprika to your marinade.
Storage
Store leftover grilled teriyaki chicken salad components separately in airtight containers. The chicken can be refrigerated for up to 3 days or frozen for up to 2 months. Keep salad ingredients fresh for 1–2 days in the refrigerator and toss together just before serving for best texture.
Variations
- Vegan: Replace grilled chicken with marinated grilled tofu or tempeh for a plant-based alternative.
- Gluten-Free: Use gluten-free teriyaki sauce to keep this salad safe for gluten sensitivities.
- Dairy-Free: This recipe is naturally dairy-free.
- Refined Sugar-Free: Use a homemade teriyaki sauce sweetened with honey or maple syrup instead of store-bought versions.
FAQ
- Can I use this recipe for meal prep?
- Yes, Juicy Grilled Teriyaki Chicken Salad You’ll Crave Tonight can be prepped in advance. Store chicken and salad separately for optimal freshness.
- What sides go well with this grilled teriyaki chicken salad?
- Steamed rice, quinoa, or a warm miso soup pair wonderfully with this salad for a complete meal.
- How do I keep the salad from getting soggy?
- Keep the dressing separately and add it just before serving. Also, avoid chopping vegetables too far ahead.
- Can I bake the chicken instead of grilling?
- Definitely! Bake chicken breasts at 400°F (204°C) for 20-25 minutes or until cooked through.
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