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Hot Chicken Salad

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Betty Crocker Kitchens
Updated Oct 8, 2024
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Teriyaki sauce gives this chicken salad zip; flaring the chicken slices adds the restaurant-fancy eye appeal.

Hot Chicken Salad

  • Prep Time 15 min
  • Total 49 min
  • Servings 2
  • Ingredients 8
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Ingredients

  • 2 boneless skinless chicken breast halves (1/2 pound)
  • 1/4 cup teriyaki sauce
  • 2 cups bite-size pieces salad greens
  • 1/2 cup sliced water chestnuts
  • 2 medium green onions, cut into 1/2-inch pieces
  • 1 can (8 ounces) pineapple chunks, drained
  • 2 tablespoons vegetable oil
  • 2 teaspoons teriyaki sauce

Instructions

  • Step 
    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.
  • Step 
    2
    Mix salad greens, water chestnuts, onions and pineapple. Mix oil and 2 teaspoons teriyaki sauce; pour over salad mixture and toss. Arrange on 2 salad plates.
  • Step 
    3
    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

385 Calories
18 g Total Fat
40 g Protein
29 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
385
Calories from Fat
160
Total Fat
18 g
Saturated Fat
3 g
Cholesterol
75 mg
Sodium
1010 mg
Potassium
690 mg
Total Carbohydrate
29 g
Dietary Fiber
3 g
Protein
40 g
% Daily Value*:
Vitamin A
36%
36%
Vitamin C
42%
42%
Calcium
8%
8%
Iron
14%
14%
Exchanges:
1 Fruit; 3 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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