Teriyaki sauce gives this chicken salad zip; flaring the chicken slices adds the restaurant-fancy eye appeal.
Hot Chicken Salad
- Prep Time 15 min
- Total 49 min
- Servings 2
- Ingredients 8
Ingredients
- 2 boneless skinless chicken breast halves (1/2 pound)
- 1/4 cup teriyaki sauce
- 2 cups bite-size pieces salad greens
- 1/2 cup sliced water chestnuts
- 2 medium green onions, cut into 1/2-inch pieces
- 1 can (8 ounces) pineapple chunks, drained
- 2 tablespoons vegetable oil
- 2 teaspoons teriyaki sauce
Instructions
-
Step1Place chicken in shallow glass or plastic dish; pour 1/4 cup teriyaki sauce over chicken. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
-
Step2Mix salad greens, water chestnuts, onions and pineapple. Mix oil and 2 teaspoons teriyaki sauce; pour over salad mixture and toss. Arrange on 2 salad plates.
-
Step3Arrange chicken, thickest parts to outside edge, on microwavable plate. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Slice chicken; place on salad mixture.
Nutrition
385
Calories
18 g
Total Fat
40 g
Protein
29 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 385
- Calories from Fat
- 160
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Cholesterol
- 75 mg
- Sodium
- 1010 mg
- Potassium
- 690 mg
- Total Carbohydrate
- 29 g
- Dietary Fiber
- 3 g
- Protein
- 40 g
% Daily Value*:
- Vitamin A
- 36%
- 36%
- Vitamin C
- 42%
- 42%
- Calcium
- 8%
- 8%
- Iron
- 14%
- 14%
Exchanges:
1 Fruit; 3 Lean Meat; 2 Fat;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved