No need for stress or flavor-lacking meals when you can whip up this asian-inspired Spicy Teriyaki Chicken Salad! Eat things like this and your bathing suits will warmly welcome you to wear it This recipe reflects 1 serving.
For the Chicken:
- 1- 5 oz. chicken breast, cut into bite-sized pieces ( I love Perdue’s Perfect Portions to keep it reasonable portion-wise.)
- Kikkoman Low Sodium Teriyaki Sauce
- Kame Sriracha Sauce
- 1 TBSP Olive or Vegetable Oil
For the Salad:
- 2-3 cups of salad mix. (I recommend Dole’s Greener Selection mix with its crisp mixture of romaine and iceberg lettuce.)
- Apprx. 1/2 of a red pepper, chopped
- Handful or so of sugar snap peas, raw
- 1/2 cup canned mandarin oranges in pear juice, drained
- 1-2 TBSP Almond Accents Honey Roasted Almonds (40 calories/ 1 TBSP. I used a little more than 1 TBSP, but less than 2.)
- 2 TBSP Ken’s Lite Asian Sesame Dressing
1. Place bite-sized chicken pieces in a shallow dish and add 2 parts of your teriyaki sauce to 1 part of your Sriracha sauce. It should cover the chicken and allow for an additional thin layer of marinade in the dish. Throw it in the fridge for about a half hour.
2. Meanwhile, rinse your salad mix to refresh and drain. Add red pepper, sugar snap peas, and mandarin oranges.
4. Add chicken to your assembled salad followed by your almonds and dressing.
5. Toss and enjoy!