Teriyaki Chicken Salad
Cherie Metcalfe
This Teriyaki Chicken Salad is a flavour-packed medley of tender, glazed chicken, crisp greens, fresh veg, and bursts of mango sweetness. Topped with creamy avocado, wasabi mayo, and a sprinkle of TikTok seasoning, it’s the perfect balance of sweet, savoury, and zing in every bite!
Ingredients
- 600g boneless chicken thigh
- ¼ red cabbage
- 1 red capsicum
- ½ cucumber
- 1 avocado
- 1 cup shelled edamame
- 1 mango
- 1 bag mesclun salad greens
- ½ cup Lemme Hear Ya Say Wayo
- TikTok Trending to garnish
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⅓ cup Rock Out with your Wok Out Sauce
- ¼ cup brown sugar
- 3 tbsp soy sauce
- ⅓ cup water
Directions
- Heat a drizzle of oil in a pan over medium-high heat. Pan-fry the chicken thighs for about 2 minutes on one side.
In a bowl, combine all the sauce ingredients. Pour the sauce into the pan and cook for about 3 minutes before flipping the chicken.
- Let the sauce reduce and get sticky. Turn the chicken again to glaze, cooking for another 1-2 minutes. Set aside to cool slightly.
- Prepare the salad ingredients: finely shred the cabbage, dice the mango, slice the capsicum, cucumber, and avocado. Cook the edamame in boiling water for about 3 minutes, then drain.
To assemble the salad, spread a tablespoon of Lemme Hear Ya Say Wayo on the bottom of your bowl or platter. We made individual salads, but a large platter works just as well.
- Layer the salad greens with the cabbage, capsicum, cucumber, edamame, and mango.
- Add a few slices of chicken and drizzle with teriyaki sauce. Layer again, then top with avocado slices, a dollop of wasabi mayo, another drizzle of teriyaki sauce, and a sprinkle of TikTok seasoning.
