Dinner for 4
Teriyaki Chicken Salad
$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$0.75 each typical | a little | $0.08Typical price |
 | Chicken thighs, bone-in or boneless$2.29/lb typical | 1.25 lb | $2.86Typical price |
| Romaine and salad greens$2.49 each typical | 0.75 | $1.99Typical price |
| Cucumbers$0.89 each typical | 0.5 | $0.45Typical price |
| Carrots$1.09/lb typical | 0.15 lb | $0.17Typical price |
 | Avocados$1.29 each typical | 1 | $1.29Typical price |
| Green onions$1.19 each typical | a little | $0.17Typical price |
 | Nuts and seeds$0.70/oz typical | a little | $0.01Typical price |
| Total for the servings shown | $8.89 | ||
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.
Swaps
- Swap Chicken thighs, bone-in or boneless for Chicken breast, bonelessabout $1.20/lb more at typical prices
- Swap Carrots for Sweet potatoesabout $0.20/lb more at typical prices
- 25 minstart to table
- Easydifficulty
- 4servings as written
- $$typical cost tier
JapaneseDairy-freeBudgetFamilyLunchesDinnersBack to schoolSummer
$2.22 per serving$8.89 for 4
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.
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