Teriyaki Chicken Salad
I just love the idea of Teriyake sauce. You can use it on so many different things and the way it creates a sticky sweet glaze is just irresistible. Here I marinated some chicken breasts in a Teriyake Sauce, stuck it in the oven to cook and towards the end of the cooking process used the Teriyake sauce in the pan to baste the chicken breasts. As always make sure you cook the chicken properly, but don’t overcook otherwise it will dry out… Leave to rest for a few minutes for the chicken to “juice up”.
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For the Chicken:
- Soy Sauce
- Mirin (Rice Wine, or sherry)
- Chilli Flakes
For the Salad:
- New Potatoes (or similar), cooked and cooled
- Carrots (shredded)
- Cucumber (sliced)
- Spring Onions (finely sliced)
- Bean Sprouts
- Pinapple chunks
- Unsalted peanuts (coarsely crushed)
- Coriander (or parsley)
For the Salad Dressing
- Peanut Butter
- Soy Sauce
- Lime Juice
- 1 fresh red chilly, deseeded and chopped
- Pineapple Juice (I used a little of the juice from the tinned pinapple)
- Honey to taste
Mix your marinade in a bowl split some into another bowl to use for basting the chicken later. Marinade the chicken for a few hours or overnight (although if you only have 30 minutes it will do). Cook the chicken in the oven or under the grill and after 10 minutes start to baste the chicken with the set aside marinade (this will allow it to turn out dark and sticky!)..
In a bowl mix your salad ingredients.
In a seperate bowl mix the dressing ingredients and whist till gloopy, combine with the salad and mix.
When the chicken is ready, allow to rest for 2-3 minutes, slice thinly and serve however you wish.