Recipe Review

Make This Teriyaki Chicken Salad for Lunch

published Jan 12, 2018
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(Image credit: Heather Christo)

Not all salads are created equal. For me to eat one for lunch, it really has to hit home; it has to fuel me, satisfy me, and make me feel alright with the fact that the girl in the cubicle next to me has just reheated the most amazing-smelling lasagna ever. That’s why I’m pretty excited about this teriyaki chicken salad from Heather Christo. I’m pretty sure this salad will be a lunchtime favorite as well as a weeknight staple!

As much as I love a good pile of greens with tooth and earthiness, they don’t always leave me satisfied or fulfilled. Lunch is my main meal of the day and if your schedule is anything like mine, it doesn’t exactly allow for extra snacking before or after to make up for lighter options. I will never be the girl who eats a half-cup of food and pushes away the crumbs proclaiming to be so full I might burst. So, for a salad to check all the boxes it has to not only be healthy, but also pack a punch and not take forever to make — otherwise I’ll opt for a quick burger instead. (Honesty is still in, right?)

This salad not only comes together in a jiffy, but is also a symphony for your snout. Wait, we’re not dogs — melody for your mouth!

To make, you mix a few spices, sugar, and cornstarch and set aside. Next up, cook chicken thighs, add the majority of the sauce back in, and finish cooking for a few minutes more. Napa cabbage and watercress are combined with sweet peas, broccoli, and sesame seeds with some sauce mixture tossed in. It takes less than 30 minutes and looks tasty enough to eat every day this week — and maybe next week, too!

More Teriyaki Recipes from The Kitchn

Get the Recipe: Teriyaki Chicken Salad from Heather Christo