Salad

Teriyaki Chicken with Tahini Dressing, Chickpeas, and Rice Salad

Name: Teriyaki Chicken with Tahini Dressing, Chickpeas, and Rice Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 1/2 cup teriyaki sauce, divided; 1 cup cooked white rice, cooled; 1 can (15 oz) chickpeas, rinsed and drained; 4 cups mixed salad greens; 2 tablespoons tahini; 1 tablespoon lemon juice; 2 tablespoons water; 1 teaspoon sesame oil; 1 tablespoon sesame seeds

Looking for a fresh, protein-packed meal that's simple to prepare? This Teriyaki Chicken and Rice Salad offers a delicious balance of flavors and textures. It's an excellent choice for a quick weeknight dinner or a satisfying meal prep lunch.

Ingredients

2 boneless, skinless chicken breasts
1/2 cup teriyaki sauce, divided
1 cup cooked white rice, cooled
1 can (15 oz) chickpeas, rinsed and drained
4 cups mixed salad greens
2 tablespoons tahini
1 tablespoon lemon juice
2 tablespoons water
1 teaspoon sesame oil
1 tablespoon sesame seeds

Instructions

Slice chicken breasts into strips. Marinate in 1/4 cup teriyaki sauce for 10 minutes. Cook chicken in a skillet over medium-high heat until browned and cooked through, about 5-7 minutes. Add remaining teriyaki sauce and toss to coat.
While chicken cooks, whisk together tahini, lemon juice, water, and sesame oil in a small bowl until smooth. If too thick, add a touch more water.
In a large bowl, combine the cooled rice, rinsed chickpeas, and mixed salad greens.
Divide the salad mixture among four plates, top with the cooked teriyaki chicken, drizzle generously with tahini dressing, and sprinkle with sesame seeds before serving.

Tips

For extra flavor, marinate the chicken for up to 30 minutes in the refrigerator.
Cook a larger batch of rice and chicken at the start of the week for quick meal assembly.