About this recipe
Teriyaki stays on the chicken here, not poured all over the greens. A short skillet glaze beats bottled dressing for flavor and for how much sugar ends up on the plate.
Cool the chicken a few minutes before it hits the lettuce so the leaves stay crisp.
If you are packing lunch, keep any leftover glaze separate until you eat.
GLAZE THE CHICKEN
Step 1
Pat chicken dry and season lightly with salt and pepper. Whisk soy sauce and honey in a small bowl.
Step 2
Heat oil in a skillet over medium-high. Cook chicken 4 to 5 minutes per side until nearly done.
Step 3
Pour in the soy-honey mixture. Turn chicken to coat until the glaze thickens and chicken reaches 165°F, 1 to 2 minutes. Rest 3 minutes, then slice.
SALAD
Step 4
Divide lettuce, cucumber, and tomato among four bowls.
Step 5
Top with sliced chicken and any remaining pan glaze. Finish with sesame seeds if using. Serve.
Tips
Thin-sliced chicken cooks faster and takes glaze more evenly than thick breasts.
Add a handful of shredded cabbage if you want more crunch without many calories.
Swaps
HoneyBrown sugar
1 tablespoon packed; dissolve in the soy before it hits the pan.
Equipment
skillet · small bowl
Explore this recipe
Browse related Explore collections that match this plate.
