Teriyaki Chicken Salad Recipe
Piled High Teriyaki Chicken, Napa Cabbage Slaw Mix, Candied Pecans, Crispy Wonton Strips, Hoisin Ginger Dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Teriyaki Chicken
Napa Cabbage Slaw
Candied Pecans
Crispy Wonton Strips
Hoisin Ginger Dressing
Method
Teriyaki Chicken Preparation
- 1
Cook Chicken
In a skillet, heat olive oil over medium heat. Add chicken breasts and cook for 5-7 minutes on each side until cooked through. Remove from skillet and let cool before slicing.
- 2
Marinate Chicken
Once cooled, slice chicken into strips and marinate in teriyaki sauce for at least 15 minutes.
Napa Cabbage Slaw Preparation
- 3
Mix Slaw Ingredients
In a large bowl, combine shredded napa cabbage, shredded carrot, and chopped green onions. Toss together to mix evenly.
Candied Pecans Preparation
- 4
Prepare Pecans
In a skillet, melt butter over medium heat. Add pecan halves and stir in brown sugar and salt. Cook for 5-7 minutes until sugar is melted and pecans are coated. Remove from heat and let cool.
Crispy Wonton Strips Preparation
- 5
Fry Wonton Strips
Heat oil in a deep frying pan over medium-high heat. Cut wonton wrappers into strips. Fry in batches for 1-2 minutes until golden brown. Remove and drain on paper towels.
Hoisin Ginger Dressing Preparation
- 6
Make Dressing
In a small bowl, whisk together hoisin sauce, grated ginger, rice vinegar, and sesame oil until smooth.
Assemble Salad
- 7
Combine Ingredients
In a large serving bowl, layer the napa cabbage slaw, followed by the marinated teriyaki chicken, candied pecans, and crispy wonton strips.
- 8
Dress Salad
Drizzle the hoisin ginger dressing over the salad and toss gently to combine. Serve immediately.