15-Minute Teriyaki Chicken and Mango Salad
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15-Minute Teriyaki Chicken Salad — Fast, EASY, healthy, and sweet mango is the perfect complement to the savory teriyaki chicken!! Save this recipe for when you need a FRESH and TASTY spin on chicken salad!!
Easy Teriyaki Chicken Salad Recipe
I was at the grocery store and noticed that mangos were on sale, and that’s when the idea for a chicken salad with mango came to mind. And it was a great idea because my daughter loved this salad just as much as I did.
There is something about the teriyaki chicken with the mango that is just so good and satisfying.
The chicken is tender, juicy, and full of flavor because it’s simmered in a mixture of sesame oil, teriyaki sauce, and orange juice. You really don’t taste much of the orange juice because teriyaki and sesame are such a dominant flavors but the orange juice helps to tenderize the chicken.
And the pan juices from the orange juice, teriyaki, and from cooking the chicken become the salad dressing for this fast, easy, healthy, and naturally gluten-free salad that’s ready in 15 minutes.
The sweet, juicy, and refreshing mango is a perfect complement to the savory quality of the teriyaki sauce. Along with mango, I added red onion, red bell pepper, and a bit of cilantro to create this Asian-inspired salad.
What’s in Teriyaki Chicken Salad?
To make this teriyaki chicken mango salad, you’ll need:
- Sesame oil
- Chicken breasts
- Orange juice
- Teriyaki sauce
- Red onion
- Red bell pepper
- Fresh cilantro
How to Make Teriyaki Chicken Salad
Cook the diced chicken in an oiled skillet until cooked through. Add the orange juice, teriyaki sauce, and black pepper and allow mixture to simmer for about 2 minutes.
To a large platter or bowl add the lettuce, mango, red onion, bell pepper, cilantro, chicken, and evenly drizzle all the pan juices over the platter.
Can I Use Frozen Mango?
I prefer using fresh mango in this teriyaki chicken mango salad, but I supposed frozen would work. You’d need to let the mango thaw completely first.
Tips for Making Teriyaki Chicken Salad
Salads tend to be very flexible recipes and this one is no exception. Use what you like in your salads and what you feel would go nicely with the teriyaki chicken and mango.
If you don’t have red onion, red peppers, or cilantro on hand (all of the quantities are small in nature), you can always swap for green onions, another type of bell pepper or tomatoes, or try another fresh herb like basil or mint.
I used a bagged mix of lettuce from my local grocery store that included kale, broccolini, raddichio, red cabbage, and carrots. Use whatever lettuce or lettuce blend you enjoy or have on hand.
- 2 tablespoons sesame oil
- 1.25 pounds boneless skinless chicken breast, diced into small pieces
- juice from 1 medium orange
- 3 tablespoons teriyaki sauce
- 1 teaspoon freshly ground black pepper
- 6 cups lettuce (I used a mix of kale, broccolini, radicchio, red cabbage, carrots)
- 1 large fresh mango, peeled and diced small
- 1/4 cup red onion, diced small
- 1 tablespoon red bell pepper, diced small
- 1 tablespoon fresh cilantro, finely minced
- To a large skillet add the oil, chicken, and cook over medium-high heat until nearly done, about 4 minutes; flip chicken intermittently to ensure even cooking.
- Add the juice from the orange, teriyaki sauce, pepper, stir to combine, and allow mixture to simmer for about 2 minutes; take skillet off the heat and set aside.
- To a large platter or bowl add the lettuce, mango, red onion, bell pepper, cilantro, chicken, and evenly drizzle all the pan juices over the platter (this orange juice and teriyaki mixtuere acts as the salad dressing).
- Serve immediately.
Salad is best fresh but will keep airtight in the fridge for up to 3 days.
Amount Per Serving: Calories: 426Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 120mgSodium: 666mgCarbohydrates: 31gFiber: 4gSugar: 25gProtein: 47g
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