Name: Low Carb Teriyaki Chicken Salad
Prep time: 5 min
Cook time: 10 min
Ingredients: 2 Lbs. Boneless, Skinless Chicken Breast; 2/3 Cup Soy Sauce or Coconut Aminos; 3 Tbsp Rice Vinegar; 2 Garlic Cloves (Minced); 2 tsp Ginger (Minced, or 1 drop of ginger essential oil); 1/2 Tbsp Sesame Oil; 2 tsp Arrowroot Powder or Cornstarch (Optional thickening agent); 2 Tbsp Honey (Optional for sweetness)

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There are few diets that work as well as a low carb diet. Low carb diets are easier to follow, have a wider variety of recipes, and can even be adapted to other dietary restrictions as well. In fact, one of the many different salads you can enjoy is a low carb teriyaki chicken salad recipe. This salad recipe takes a boring bowl of leaves and veggies and turns it into something amazing.

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A low carb teriyaki chicken salad recipe is a great way to enjoy salads again while eating healthy and sticking with your diet plan for weight loss.

There are a couple of versions of chicken salad we are all familiar with. You can make a salad out of the chicken itself, either shredded or cubed, and call it a day.

You can also make a salad and top it with strips of chicken. The latter is what we are going for, a good salad topped with slices of chicken that elevate the salad in the bowl.

This recipe is an adaptation of teriyaki chicken and is a low carb teriyaki chicken salad recipe. You will be making the chicken itself and then slicing it and serving on top of one of your favorite salad mixtures.

Low Carb Teriyaki Chicken Salad Recipe Ingredients

There is no teriyaki sauce bottle, jar, or squeezable. Instead, you will be making a healthy version of teriyaki chicken. The ingredients will result in the same flavor as teriyaki sauce without all the bad stuff.

That also means the ingredients are particularly important like the rice vinegar, gluten-free soy sauce, garlic, ginger, arrowroot, and medjool date paste. In fact, that’s all you will need.

Of course, the skinless and boneless chicken breast and the salad are also needed. But that is all; you’re ready to make this low carb teriyaki chicken salad recipe.

Directions

Add the coconut aminos, vinegar, garlic, ginger and oil to the Instant Pot. Add the date paste if you choose at this time also. Whisk the ingredients together.

Place the chicken breasts into the sauce.

Close and seal the Instant Pot lid. Set to cook on high pressure for 10 minutes. Once the cooking cycle is done, let the Instant Pot naturally release for 5 minutes. Then, turn the Instant Pot off and release the remaining pressure.

Carefully remove the lid and transfer the chicken to a cutting board. Let the chicken cool slightly before slicing into strips.

Turn your Instant Pot to sauté and add the arrowroot powder to the sauce. Stir constantly for a few minutes until the sauce has thickened. Turn the Instant Pot off.

Add the chicken back to the sauce and stir to coat each piece.

Serve over cauliflower rice or mixed greens for a delicious Whole30 meal.

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Low Carb Teriyaki Chicken Salad

Prep Time5

Cook Time10

Pressure Release Time5

Course: Main Course, Main Dish

Servings: 4 People

Ingredients

2 Lbs. Boneless, Skinless Chicken Breast
2/3 Cup Soy Sauce or Coconut Aminos
3 Tbsp Rice Vinegar
2 Garlic Cloves Minced
2 tsp Ginger Minced, or 1 drop of ginger essential oil
1/2 Tbsp Sesame Oil
2 tsp Arrowroot Powder or Cornstarch Optional thickening agent
2 Tbsp Honey Optional for sweetness

Instructions

Add the coconut aminos, vinegar, garlic, ginger, and oil to the Instant Pot. Add the honey if you choose currently also. Whisk the ingredients together.
Place the chicken breasts into the sauce.
Close and seal the Instant Pot lid. Set to cook on high pressure for 10 minutes. Once the cooking cycle is done, let the Instant Pot natural release for 5 minutes. Then, turn the Instant Pot off and release the remaining pressure.
Carefully remove the lid and transfer the chicken to a cutting board. Let the chicken cool slightly before slicing into strips.
Turn your Instant Pot to sauté and add the arrowroot powder to the sauce. Stir constantly for a few minutes until the sauce has thickened. Turn the Instant Pot off.
Add the chicken back to the sauce and stir to coat each piece.
Serve over rice, cauliflower rice or mixed greens with a side of veggies for a delicious, healthy meal.