Thursday, June 24, 2010

Teriyaki Chicken Salad

While I love to cook and plan what I will cook, there are those days where you get so hungry and that you need a quick recipe. Having a few key ingredients on hand and with the help of my friend, Virginia, we cooked a quick meal that was done in 15 min. The "15 minute fix" is an appropriate name, because in a short time you can create a meal that will fill you before you think about eating the plate by itself, which honestly there are days the plate looks appealing.

Teriyaki Chicken Salad
serves 2


Teriyaki sauce (low-carb):

2 cloves of garlic, finely diced
1/4 cup soy-sauce (preferrably low-sodium)
1/4 cup water
2-3 splenda packets (to taste)
1/4 tsp ginger powder
2 tbsp lemon juice or apple cider vinegar

Protein and Vegetables:
1/2 carrot
baby spinach or mixed field greens
1/4 lb asparagus
white button mushrooms
1/2 bell pepper
cooked, sliced chicken breasts (such as Trader Joe's frozen, grilled chicken breast strips)
Olive-oil cooking spray


1. After finely chopping the garlic, whisk together the teriyaki sauce. Leave aside.
2. Spray a medium sauté pan with olive oil. Sauté sliced vegetables, including the mushrooms, asparagus, and carrots until tender but crisp, approximately 4-6 minutes at medium heat. 
3. Add the cooked chicken strips to the pan with the teriyaki sauce. Saute until heated throughout. 
4. Plate chicken with vegetables on top of a bed of baby spinach or mixed greens (shown here).

Enjoy the food, not the plate.


  1. Sounds delicious! I'm loving your blog Georgette!!

  2. Thanks! Let me know which recipes you like the most. ;)