Teriyaki Chicken with Kale Salad

Teriyaki Chicken Breast with Kale, Brussels Sprout and Beet Sauté

Dinner will never arrive faster or easier than when serving this Asian inspired protein and vegetable packed meal. Flavorful teriyaki chicken is just made to pair up with this colorful, healthful salad turned into a warm sauté. If you like this salad raw for lunch, you’re going to love eating it warm for dinner.

Teriyaki Chicken Breast with Kale, Brussels Sprout and Beet Sauté

Start to finish: 25 minutes
Hands on time: 10 minutes


2 tablespoons olive oil plus more if necessary
Salt and freshly ground black pepper
2 Teriyaki chicken breasts
1 small onion, diced
8 to 10 oz Kale, Brussels Sprout and Beet Salad with Deeply Roasted Sesame Dressing
1/2 cup chicken broth
1 tablespoon sesame seeds, optional


Heat a large skillet over medium-high heat and add the olive oil. Salt and pepper the chicken breasts and when the oil shimmers, add them to the pan. Cook for about 2 minutes, turn them over and cook another 2 minutes. Transfer the chicken to a plate. They will not be cooked through at this point.

Add the onion to the pan along with a little more oil if the pan is dry. Sauté the onion for about 2 minutes or until it is soft then add the Kale salad to the pan, tossing to mix. Add the chicken broth and bring it to a simmer. Nestle the chicken back into the pan, cover and cook on low heat for 15 minutes or until the chicken is cooked through and the vegetables are tender. Season with salt and pepper and serve on heated plates with a sprinkle of sesame seeds.

Variation: You can also use the Black Bean and Garlic Marinated Chicken or the 5-A-Day Salad with Kimchi Dressing. The chicken and salads are all deliciously interchangeable.

In the glass: Try Clos du Bois Chardonnay for an appealing price of $10.99.

Serves 2

Download Recipe PDF  |  Recipe courtesy of Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>