Hot Chicken Salad

Gluten Free
Dairy Free
Health score
38%
Hot Chicken Salad
49 min.
2
409kcal

Suggestions

If you're looking for a delicious and healthy meal that's perfect for a light lunch or dinner, then this Hot Chicken Salad recipe is just what you need! With a unique blend of flavors and textures, it's a refreshing twist on a classic dish. The star of the show is the chicken, which is marinated in teriyaki sauce for a mouthwatering flavor. The longer you marinate, the more tender and juicy the chicken becomes, so it's a great make-ahead option. After a quick cook in the microwave, the chicken is sliced and served on a bed of crisp salad greens, crunchy water chestnuts, and sweet pineapple chunks. The addition of green onions adds a mild onion flavor and a pop of color. The salad is then tossed in a simple dressing made with vegetable oil and teriyaki sauce, creating a delightful balance of sweet and savory.

This recipe is not only tasty but also incredibly easy to prepare. With just a few simple steps, you can have a satisfying meal ready in under an hour. It's a great option for those busy weeknights when you want something nutritious without spending hours in the kitchen. Plus, with its gluten-free and dairy-free nature, it's a fantastic choice for those with dietary restrictions.

Whether you're a fan of chicken salads or looking for a new way to enjoy your favorite ingredients, this Hot Chicken Salad is sure to impress. It's a delightful combination of flavors and textures that will leave you feeling satisfied and energized. Give it a try, and you might just find your new go-to recipe for a quick, healthy, and delicious meal!

Ingredients

  • 0.5 pound chicken breast halves boneless skinless
  • 0.3 cup teriyaki sauce 
  • cups the salad 
  • 0.5 cup water chestnuts sliced
  • medium spring onion cut into 1/2-inch pieces
  • ounces pineapple chunks drained canned
  • tablespoons vegetable oil 
  • teaspoons teriyaki sauce 

Equipment

  • plastic wrap
  • microwave

Directions

  1. Place chicken in shallow glass or plastic dish; pour 1/4 cup teriyaki sauce over chicken. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
  2. Mix salad greens, water chestnuts, onions and pineapple.
  3. Mix oil and 2 teaspoons teriyaki sauce; pour over salad mixture and toss. Arrange on 2 salad plates.
  4. Arrange chicken, thickest parts to outside edge, on microwavable plate. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Slice chicken; place on salad mixture.

Nutrition Facts

Calories409kcal
Protein27.63%
Fat36.42%
Carbs35.95%

Properties

Glycemic Index
16
Glycemic Load
0.23
Inflammation Score
-7
Nutrition Score
21.881739367609%

Flavonoids

Kaempferol
0.2mg
Quercetin
1.6mg

Nutrients percent of daily need

Calories:409.23kcal
20.46%
Fat:16.78g
25.81%
Saturated Fat:2.75g
17.18%
Carbohydrates:37.27g
12.42%
Net Carbohydrates:33.16g
12.06%
Sugar:24.46g
27.18%
Cholesterol:72.57mg
24.19%
Sodium:1719.83mg
74.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.63g
57.27%
Vitamin B3:13.29mg
66.43%
Vitamin B6:1.16mg
57.83%
Vitamin K:57.25µg
54.52%
Selenium:38.06µg
54.38%
Phosphorus:347.2mg
34.72%
Vitamin C:25.25mg
30.61%
Potassium:866.44mg
24.76%
Magnesium:83.38mg
20.84%
Vitamin B5:1.88mg
18.82%
Fiber:4.11g
16.43%
Copper:0.31mg
15.67%
Vitamin B1:0.23mg
15.36%
Iron:2.68mg
14.88%
Vitamin A:694.67IU
13.89%
Vitamin B2:0.22mg
12.9%
Vitamin E:1.87mg
12.49%
Folate:42.97µg
10.74%
Manganese:0.19mg
9.54%
Zinc:1.29mg
8.59%
Calcium:53.44mg
5.34%
Vitamin B12:0.23µg
3.78%