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Teriyaki Chicken and Mango Salad

A quick and vibrant salad featuring tender teriyaki chicken, juicy mango, and colorful greens, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 tbsp sesame oil Adds richness and a nutty aroma
  • 2 cups boneless skinless chicken breast, diced The lean protein forming the hearty base of the salad
  • 1 medium juice from medium orange Provides vibrant acidity
  • 1/4 cup teriyaki sauce Infuses the chicken with an umami kick
  • 1/4 tsp freshly ground black pepper Adds warmth and depth
For the Salad
  • 4 cups lettuce, mixed Adds crunch and a refreshing base
  • 1 medium fresh mango, diced Sweet and tropical complementing the savory elements
  • 1/4 cup red onion, thinly sliced Offers a sharp bite and color
  • 1 medium red bell pepper, diced Adds additional flavor and texture
  • 1/4 cup fresh cilantro, chopped Provides herbaceous notes that brighten the dish

Method
 

Cooking the Chicken
  1. In a large skillet, add the sesame oil and heat over medium-high until hot.
  2. Add the diced chicken breast to the skillet and cook for about four minutes, flipping intermittently until nearly done.
  3. Pour in the orange juice, teriyaki sauce, and black pepper; stir to combine and allow to simmer for about two minutes.
Combining the Salad
  1. In a large platter, mix together the lettuce, mango, red onion, bell pepper, cilantro, and the cooked chicken.
  2. Drizzle the pan juices over the salad for added flavor.
  3. Serve immediately for best flavor and texture.

Notes

Store leftovers in the fridge for up to three days. For extra texture, consider adding snap peas or avocado.