Ginger-Teriyaki Salad with Fried Chicken Tenders


Ginger-Teriyaki Salad with Fried Chicken Tenders
Ginger-Teriyaki Salad with Fried Chicken Tenders Photo
Ginger-Teriyaki Salad with Fried Chicken Tenders

YIELD Makes 4 servings


1/4 cup teriyaki sauce
3 tablespoons sugar
3 tablespoons cider vinegar
2 tablespoons sesame oil
1‑1/2 teaspoons minced ginger
1/8 teaspoon dried red pepper flakes
1 bag (5 ounces) spring greens mix
1 cup (2 ounces) broccoli florets
1 cup (3 ounces) julienned carrots
1/2 cup chopped green onions
12 ounces fried chicken tenders,* cut in 1/2-inch strips
1/4 cup peanuts, toasted


  1. Combine teriyaki sauce, sugar, vinegar, oil, ginger, and pepper flakes in small jar. Cover and shake until well blended.
  2. Combine spring greens mix, broccoli, carrots and green onions in large bowl.
  3. Add teriyaki mixture and toss gently and thoroughly to coat completely.
  4. Spoon onto 4 individual dinner plates and top with equal amounts chicken and peanuts.
To toast peanuts heat a 12-inch skillet over medium-high heat. Add peanuts and cook and stir 3 minutes or until fragrant and beginning to brown. Immediately remove from skillet.
This recipe appears in: Asian
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