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Japan-Ease Chicken Salad


4 boneless, skinless chicken breast halves
1 tablespoon flour
1 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup bottled teriyaki marinade
1 package (10 oz.) mixed salad greens
1 cup packaged broccoli cole slaw mix
1 tablespoon lemon juice
1 tablespoon dark sesame oil
1 tablespoon sesame seeds, toasted


On hard surface with meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness. In resealable plastic bag, mix together flour, garlic powder, ginger and pepper. Add chicken, one piece at a time, shaking to coat. In large frypan, place vegetable oil and heat to medium-high temperature. Add chicken, and cook, turning once, 6-8 minutes or until chicken is golden brown and fork tender. Add teriyaki marinade and cook 2 minutes, turning chicken to coat with marinade. While chicken is cooking, arrange greens and cole slaw mix on serving platter; top with chicken. Whisk lemon juice and sesame oil into pan drippings; drizzle over chicken. Sprinkle sesame seeds over chicken.

Nutritional Information:

Servings: 4

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