Easy Asian Salad Recipe with Chicken

Mandarins, lettuce, teriyaki salad, and homemade teriyaki sauce are all included in this quick and simple Asian chicken salad!

Ingredients:

1. One-third cup soy sauce or tamari sauce
2. 1/4 cup vinegar made from rice
3. one-third cup water
4. Two tsp oil made from sesame seeds
5. One-fourth cup of dense brown sugar
6. Two substantial chicken breasts, divided into two half

Regarding Salad:

1. One head of finely chopped Romaine lettuce
2. Slivered almonds, drained crispy chow mien noodles,
3. 1/3–1/2 red cabbage
4. sliced 1 big carrot
5. grated 2-3 green scallions
6. chopped small bunch cilantro
7. chopped 1 can mandarins
8. optional sesame seeds

Directions:

1. Set the oven temperature to 400°F. Make the sauce first. Mix the rice vinegar, brown sugar, water, sesame seed oil, and soy sauce in a small pot to make the glaze. Heat the sauce to a simmer over medium-low heat and cook until the glaze reduces by half, about 15 minutes.
2. Next, turn up the heat to medium in a medium-sized frying pan. After adding a small amount of olive oil, sear the chicken breast for four to five minutes on each side. Half of the prepared glaze should be poured into the pan. To finish cooking the chicken, place the pan in the oven.
3. Bake for 15 to 18 minutes, or until 165 degrees Fahrenheit is reached inside. To guarantee uniform cooking and seasoning, turn the food halfway through cooking. If glaze in the oven decreases too rapidly, thin it up with a little water. It might take longer to cook chicken parts that are thicker.
4. In the meantime, combine the remaining salad ingredients in a big bowl and adjust the amount of nuts and chow mien crispy noodles to taste.
5. After the chicken is cooked, let it to rest for approximately five minutes before slicing it into thin pieces. Top the salad with the chicken and drizzle with the leftover glaze. If desired, sprinkle sesame seeds on top. For the finest flavour, serve the salad with the heated chicken!
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