Description
A delicious teriyaki chicken salad featuring crispy jasmine rice and fresh vegetables.
Ingredients
Scale
- 2 cups cooked jasmine rice (chilled)
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts
- 1/3 cup teriyaki sauce
- 5 cups mixed salad greens
- 1 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 2 scallions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chilled cooked rice and press into an even layer. Cook for 5-7 minutes per side, or until golden and crispy. Set aside to cool slightly.
- Season chicken breasts with salt and pepper. In the same skillet, add remaining oil and cook chicken for 4-5 minutes per side until golden and cooked through.
- Pour teriyaki sauce over the chicken, turning to coat. Simmer for 1-2 minutes until the sauce thickens and glazes the chicken. Remove from heat, let rest for a few minutes, then slice.
- In a large bowl, toss salad greens, shredded carrots, sliced cucumber, and scallions.
- To serve, break crispy rice into chunks and arrange over the salad. Top with sliced teriyaki chicken and sprinkle with toasted sesame seeds.
Notes
- Feel free to customize the salad with your favorite vegetables.
- For extra crunch, add some chopped nuts or seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg