Teriyaki Broiled Chicken Salad
In Japanese, the word yaki means to broil, and teri means glaze. So dishes that are called teriyaki are those that are coated with a type of sauce that will yield a glaze when the food is broiled. The typical sauce/marinade used for teriyaki is made of soy sauce, sugar, sake, and seasonings (usually ginger and garlic). Our version stretches the concept a bit by adding some tart and spicy components (vinegar and mustard), and we've omitted the sake. But we've kept in the all-important sugar, which is what gives the chicken its glaze.
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons cider vinegar
  • 2 teaspoons dark sesame oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon ground ginger
  • 1 pound skinless, boneless chicken breasts
  • 1 pound asparagus, cut on the diagonal into 2-inch pieces
  • 2 red bell peppers, cut into thin strips
  • 3 scallions, cut into matchstick strips
  • 4 cups torn Boston lettuce

1. Preheat broiler. In large serving bowl, combine soy sauce, brown sugar, vinegar, sesame oil, mustard, and ginger.

2. Coat chicken with 2 tablespoons of soy mixture and broil 6 inches from heat, turning once, for 8 minutes, or until browned and cooked through. Let chicken cool slightly, then cut crosswise into 1/2-inch-wide strips. Set aside.

3. Meanwhile, in vegetable steamer, cook asparagus for 3-5 minutes, until crisp-tender. Add to soy sauce mixture in serving bowl. Add bell peppers to steamer and cook for 1 minute to soften. Add to bowl with asparagus.

4. Add chicken, scallions, and lettuce to serving bowl, tossing well to combine. Serve salad warm or at room temperature.

Nutritional Information
Per serving: 218 calories, 5.6g total fat (1.2g saturated), 63mg cholesterol, 2.9g dietary fiber (1.2g soluble), 16g carbohydrate, 26g protein, 532mg sodium.
Good source of: folate, iron, niacin, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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