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Teriyaki Chicken Salad

Servings: 2
Calories: 369kcal


  • 1 boneless- skinless chicken breast
  • 1/2 Tablespoon corn starch
  • 1/2 Tablespoon cold water
  • 1/3 cup soy sauce
  • 1/4 cup cane sugar
  • 4 Tablespoons apple cider vinegar
  • 1 garlic clove
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon sesame seeds


  • Preheat oven to 425F.
  • Cook the sauce: In a small pot bring to a boil 1/2 tablespoon corn starch, 1/2 tablespoon water, 1/3 cup soy sauce, 1/4 cup cane sugar, 4 tablespoons apple cider vinegar, 1 minced garlic clove, 1/2 teaspoon ground ginger, and 1/8 teaspoon ground black pepper. Boil for 2 minutes.
  • Slice boneless/skinless chicken breast and place in an oven safe dish.
  • Generously rush chicken with teriyaki sauce both sides (you will have some left).
  • Bake teriyaki chicken for 15 minutes, every 5 minutes brush with teriyaki sauce both sides.
  • Sprinkle with 1/4 teaspoon sesame seeds.
  • To your serving plate add, 1/4 cup of greens, 1/2 of an avocado, 1 tomato, a slice of onion. The teriyaki chicken brings out so many flavors; I don't use the oil or salt and pepper most of the time. But, if you need a simple dressing for the vegetables, drizzle with extra virgin olive oil and a pinch of salt/pepper.


Calories: 369kcal | Protein: 321g | Fat: 111g | Saturated Fat: 18g | Sugar: 279g