Teriyaki Chicken Nugget Salad Recipe

Prepare the Chicken Nuggets

In a bowl, season the diced chicken breast with salt and black pepper. Dredge the chicken pieces in flour, dip in beaten egg, and then coat with bread crumbs.

Fry the Nuggets

Heat vegetable oil in a large pan over medium heat. Once hot, add the breaded chicken pieces in batches, frying until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.

Make the Teriyaki Sauce

In a saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Stir until the sugar dissolves.

Thicken the Sauce

In a small bowl, mix cornstarch and water to form a slurry. Add this to the saucepan and stir continuously until the sauce thickens, about 1-2 minutes. Remove from heat.

Toss Nuggets in Sauce

Add the fried chicken nuggets to the teriyaki glaze and toss until evenly coated.

Prepare the Salsa

In a bowl, combine diced pineapple, red onion, cilantro, lime juice, and salt. Mix well and set aside.

Assemble the Salad

In a large salad bowl, layer the mixed greens, cherry tomatoes, and cucumber. Top with the teriyaki chicken nuggets and pineapple salsa.

Serve

Serve immediately, drizzling any extra teriyaki glaze over the top if desired.