Teriyaki Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 breast, bone and skin removed Chicken Breast, no skin, fried 1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 1 tsp Ginger, ground 1 tsp Pepper, black 0.50 tsp MORTON Sea Salt, Fine Salt (by ABSAARI84) .5 oz Seeds, sesame seeds, whole, roasted and toasted 5 stalk, large (11"-12" long) Celery, raw 1 medium (2-1/2" dia) Onions, raw 1 cup (8 fl oz) Yogurt, plain, skim milk 5 medium (4-1/8" long) Scallions, raw 8 tbsp Kikkoman low sodium Teriyaki (by YARNLOVINLIZZY)
Season chicken breasts with salt, pepper, and ginger. In a large skillet, saute chicken breasts in coconut oil and 2 tbsp of teriyaki sauce over medium heat until cooked through. Save juice and refrigerate chicken.
Finely dice celery and red onion and combine in large bowl. Slice scallion thinly and set aside. Finely dice cooled chicken breast and add to celery and onion. Stir in sesame seeds and mix thoroughly with clean hands.
In small bowl whisk yogurt, remaining teriyaki sauce and juice saved from cooked chicken. Add dressing to chicken and veggies and with wide wooden spoon until blended.
Garnish with scallions and serve alone or in sliced pita pockets for a 'to go' method.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user PAPISQUEEN.
Finely dice celery and red onion and combine in large bowl. Slice scallion thinly and set aside. Finely dice cooled chicken breast and add to celery and onion. Stir in sesame seeds and mix thoroughly with clean hands.
In small bowl whisk yogurt, remaining teriyaki sauce and juice saved from cooked chicken. Add dressing to chicken and veggies and with wide wooden spoon until blended.
Garnish with scallions and serve alone or in sliced pita pockets for a 'to go' method.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user PAPISQUEEN.
Nutritional Info Amount Per Serving
- Calories: 252.1
- Total Fat: 7.2 g
- Cholesterol: 93.8 mg
- Sodium: 497.9 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.2 g
- Protein: 36.7 g
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