Dinner for 4

Teriyaki Chicken Salad

Name: Teriyaki Chicken Salad
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 tbsp low sodium soy sauce; 3 tbsp mirin; 3 tbsp sake; 2 tbsp sugar; 1 tbsp minced garlic; 1 tbsp oil; 4 boneless skinless chicken thighs; 1/4 cup untouched teriyaki dressing; 1 tsp rice wine vinegar; 1 tsp toasted sesame oil; 4 cups romaine lettuce; 1/2 cucumber; 1 carrot; 1 avocado; 1 green onion; 1 pinch sesame seeds; 1/4 seaweed sheet

$8.89for 425 minServes 4

Glazed chicken thighs are sliced over crisp vegetables and romaine with a tangy teriyaki dressing.

Photo: cafedelites.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Chicken thighs, 1.25 lb$2.29/lb typical	1.25 lb	$2.86Typical price
	Romaine and salad greens, 0.75$2.49 each typical	0.75	$1.99Typical price
	Cucumbers, 0.5$0.89 each typical	0.5	$0.45Typical price
	Carrots, 0.15 lb$1.09/lb typical	0.15 lb	$0.17Typical price
	Avocados, 1$1.29 each typical	1	$1.29Typical price
	Green onions, a little$1.19 each typical	a little	$0.17Typical price
	Nuts and seeds, a little$0.70/oz typical	a little	$0.01Typical price
Total for the servings shown		$8.89

Swaps

Swap chicken thighs for chicken breastabout $1.20/lb more at typical prices
Swap carrots for sweet potatoesabout $0.20/lb more at typical prices

Pantry staples you likely have

Soy sauceWine, beer and spiritsSugar and brown sugarCooking spray, shortening, ghee, coconut and sesame oilAsian sauces and pastes

Not included in the cost.

25 minstart to table
Easydifficulty
4servings as written
$$typical cost tier

Japanese Dairy-free Budget Family Lunches Dinners Back to school Summer

Typical price

$2.22 per serving$8.89 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 tbsp low sodium soy sauce
3 tbsp mirin
3 tbsp sake
2 tbsp sugar
1 tbsp minced garlic
1 tbsp oil
4 boneless skinless chicken thighs
1/4 cup untouched teriyaki dressing
1 tsp rice wine vinegar
1 tsp toasted sesame oil
4 cups romaine lettuce
1/2 cucumber
1 carrot
1 avocado
1 green onion
1 pinch sesame seeds
1/4 seaweed sheet

Steps

Whisk the soy sauce, mirin, sake, sugar, garlic, and water in a saucepan, then simmer for 3 minutes.
Set aside 1/4 cup of the teriyaki mixture and simmer the rest for 2 more minutes until slightly thickened.
Heat the oil in a large skillet over medium-high heat and cook the chicken thighs for 5 to 6 minutes per side, brushing with the thickened sauce during the last 2 minutes, until they reach 165 F.
Toss the reserved teriyaki mixture with the rice wine vinegar and toasted sesame oil in a large bowl.
Add the romaine, cucumber, carrot, avocado, and green onion, then toss to coat.
Slice the cooked chicken and place it over the salad with sesame seeds and torn seaweed.

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.