Chicken teriyaki salad
This wonderfully fresh and crunchy chicken teriyaki salad is full of colourful seasonal vegetables. The tasty dressing gives the salad its juicy texture.
Preparation time 30 min | 2 servings
Ingredients
1 pack (300 g) large chicken fillet strips
1 piece (150 g) of red cabbage
2 carrots
½ cucumber
1 dl salted nuts
½ pot Thai basil
½ tbsp rapeseed oil
½ dl teriyaki sauce
Sauce
2 cm piece of ginger
1 small clove of garlic
2 tbsp soy sauce
2 tbsp honey
1½ tbsp lime juice
Place the chicken strips at room temperature.
Prepare the sauce. Peel and grate the ginger and garlic. Mix the sauce ingredients.
Rinse and cut or grate the red cabbage into thin strips. Wash and peel the carrot. Pull thin slices from the carrot with a peeling knife. Rinse and dice the cucumber. Crush the nuts and finely chop the basil.
Add the vegetables, nuts and basil to the serving bowl. Mix in the dressing and allow it to soak in.
Brown the chicken in oil in a pan. Add the teriyaki sauce near the end of the cooking. Add the chicken to the salad.
Tip: Replace the cucumber with an open field cucumber. You can also replace the chicken with alternatives such as unflavoured tofu.
View this recipe in Finnish and see the nutritional details
Uusimmat jutut sähköpostiisi