Teriyaki Chicken Salad
A vibrant, savory salad featuring tender teriyaki chicken, crisp noodles, roasted red peppers, artichokes, and cheese, perfect for a light, flavorful meal for any occasion.
Ingredients
Instructions
- Marinate chicken in a plastic storage bag with enough teriyaki sauce to cover all pieces.
- Place in refrigerator for 30 minutes to 2 hours.
- Cook marinated chicken in olive oil in a skillet on medium heat until about 10 minutes or until chicken is done and no pink inside.
- Let chicken cool.
- Roast red bell pepper on grill or in skillet, turning every 2 minutes until skin turns mostly black.
- Let cool and peel off skin.
- Slice pepper into 1/4 inch strips.
- If using jarred peppers, take out and slice into 1/4 inch strips until you have about one cup.
- Cut or shred cooked chicken into small bite-sized pieces.
- Cut quartered artichoke hearts in half and remove any tough leaves.
- In a large bowl, add lettuce, chicken, peppers, artichokes, mozzarella cheese, and fried crisp rice noodles.
- Toss well and serve with dressing on the side.
Tips & Substitutions
For a crunchier texture, consider adding toasted sesame seeds or chopped nuts. If you can't find fried crisp rice noodles, crushed tortilla chips can be a great substitute. Feel free to swap mozzarella with feta or goat cheese for a tangier flavor. Marinating the chicken longer intensifies the teriyaki flavor, so aim for the full two hours if time allows.
Serving Suggestions
This Teriyaki Chicken Salad pairs beautifully with a light ginger dressing or sesame vinaigrette for added flavor. Serve it alongside a bowl of miso soup or steamed edamame for a complete meal. It's also great for meal prep, making it a convenient option for lunch during the week.
Storage & Reheating
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the salad from becoming soggy. To reheat the chicken, place it in a skillet over medium heat until warmed through, or microwave it in short intervals to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Teriyaki Chicken Salad contains roughly 14 calories, with 0g protein, 0g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this salad?
Absolutely! Feel free to customize the salad with your favorite vegetables. Cucumbers, carrots, or snap peas would all add a nice crunch. Just make sure to keep the flavors balanced with the teriyaki chicken.
Is there a vegetarian option for this recipe?
Yes! You can substitute the chicken with tofu or tempeh for a vegetarian version. Marinate the tofu in teriyaki sauce as you would with the chicken, then follow the same cooking steps. This will ensure great flavor and texture.
How can I make this dish gluten-free?
To make this Teriyaki Chicken Salad gluten-free, use gluten-free soy sauce or tamari in place of regular teriyaki sauce. Ensure that the rice noodles are labeled gluten-free, or replace them with quinoa or gluten-free croutons for added crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).