Teriyaki Chicken Salad
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Teriyaki Chicken Salad calories by ingredient
Introduction
A tasty twist on a classic. This particular recipe will feed a family of five that can be prepared ahead of time and eaten on the fly. Great for a light dinner before running off to the kids' game. A tasty twist on a classic. This particular recipe will feed a family of five that can be prepared ahead of time and eaten on the fly. Great for a light dinner before running off to the kids' game.Number of Servings: 10
Ingredients
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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)
Directions
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.