15-Minute Teriyaki Chicken and Mango Salad
🥗🌶️🥭 This is 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 to hit your protein + fiber goals! ✅
Servings: 4
Calories: 289cal
Equipment
Ingredients
- 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
- ½ teaspoon salt optional and to taste (teriyaki sauce varies in saltiness so you may or may not need to add salt)
- 6 cups lettuce I used a mix of kale, broccolini, radicchio, red cabbage, carrots
- 1 large fresh mango peeled and diced small
- ¼ cup red onion diced small
- 1 tablespoon red bell pepper diced small
- 1 tablespoon fresh cilantro finely minced
Instructions
- 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, salt if desired to taste, 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.
Notes
Storage: Salad is best fresh but will keep airtight in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 289cal | Carbohydrates: 15g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 694mg | Potassium: 829mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1230IU | Vitamin C: 27mg | Calcium: 43mg | Iron: 1mg
