Créé avec l’IA
Mediterranean Teriyaki Chicken Salad
20 min 310 kcal par portion Facile
Ingrédients
4 Portions
- teriyaki chicken breast (cooked, skinless)400 g
- mixed salad greens120 g
- cherry tomatoes100 g
- roasted red peppers80 g
- Kalamata olives60 g
- feta cheese60 g
- red onion40 g
- extra virgin olive oil20 g
- balsamic vinegar1 tablespoon
Instructions
- 1
Slice the cooked teriyaki chicken breast into bite-sized strips.
- 2
In a large salad bowl, add the mixed salad greens as the base.
- 3
Halve the cherry tomatoes and add them to the bowl.
- 4
Slice the roasted red peppers into thin strips and add them to the salad.
- 5
Pit and halve the Kalamata olives, then add them to the bowl.
- 6
Crumble the feta cheese over the salad.
- 7
Thinly slice the red onion and scatter over the other ingredients.
- 8
In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to make the dressing.
- 9
Drizzle the dressing evenly over the salad.
- 10
