This Teriyaki Chicken & Rice Salad is both quick and healthy and packed with wholesome ingredients. Tying it all together is a speedy irresistible homemade teriyaki dressing. Whether you’re looking for a satisfying lunch or light dinner, this salad checks all the boxes.
This Teriyaki Chicken Salad is perfect for a light dinner or a satisfying lunch. Packed with protein from the chicken and edamame beans, along with wholesome grains and an array of fresh vegetables, it provides a balanced and nutritious meal. Prepare a batch ahead of time for quick and convenient lunches throughout the week. When making ahead of time, keep the dressing separate until ready to eat!
How to make the chicken salad
It doesn’t get much easier than this!
- Combine rice, chicken, edamame beans, cucumber, carrot, onion, and coriander in a bowl.
- Chill until ready to serve.
- Place all dressing ingredients in a screw-top jar and shake well.
- Pour teriyaki dressing over salad, toss to combine.
- Garnish with pickled ginger, spring onion curls, chilli, and extra coriander. Enjoy!
If making ahead of time
- Combine the chicken, grains and vegetables in an airtight container and refrigerate until required
- Make the teriyaki dressing and store in a separate container in the fridge.
- When ready to serve, combine the salad and teriyaki dressing, tossing gently to coat evenly.
- Consume the salad within 3 days for optimal freshness.
You may also like
If you enjoyed this Teriyaki Chicken & Rice Salad you may also like:
- Thai Chicken Larb Salad (Larb Gai)
- Vietnamese Chicken Salad
- Red Cabbage Salad with Honey Lime Dressing
- Easy Lebanese Fattoush Salad
- Shaved Brussels Sprout Salad with Barley & Seeds
Teriyaki Chicken & Rice Salad
Ingredients
CHICKEN SALAD
- 3 cups cooked and cooled brown rice with quinoa (or use any rice or grain of choice)
- 2 cups cooked and shredded chicken breast
- 2 cups frozen edamame beans, cooked and shelled
- 1 Lebanese cucumber, thinly sliced
- 1 large carrot, julienned
- 1 small red onion, thinly sliced into wedges
- ½ cup packed coriander leaves
TERIYAKI DRESSING
- ⅓ cup mirin
- 2 tablespoons teriyaki marinade & sauce (I used Ayam)
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- Salt & pepper, to taste
TO SERVE
- Pickled ginger
- Spring onion curls or slices
- Sliced red chilli (optional)
- Extra coriander sprigs and leaves
Instructions
- Combine rice, chicken, edamame beans, cucumber, carrot, onion and coriander in a bowl. Chill until ready to serve.
- To make dressing, place all ingredients into a screw-top jar and shake until well combined. Chill until ready to serve.
- Pour the teriyaki dressing over the salad and toss to combine. Garnish with pickled ginger , spring onion curls, chilli and and extra coriander.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
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