Ingredients
⅔cupbrown sugar
1cupsoy sauce
¼cuplemon juice
1tbspsesame seeds
1tspfresh ginger,grated
1tbspgarlic,grated
1½lbchicken breast,boneless, skinless
½cupolive oil
1head green leaf lettuce,roughly chopped
1mango,pitted and cubed
1red bell pepper,seeded and thinly sliced
1orange bell pepper,seeded and thinly sliced
10green beans,thinly sliced on the bias
1avocado,sliced
1scallion,greens only, finely chopped
Preparation
In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
Preheat the oven to 375 degrees F. Line a baking sheet with foil.
While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
Transfer the marinated chicken breasts to the prepared baking sheet. Bake for about 25 to 30 minutes, or until the internal temperature reaches 160 degrees F. Let cool for 10 minutes.
In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
Divide between serving bowls and top with the scallions. Enjoy!
