Can I use a different soy sauce?

Yes, any natural soy sauce works. If it's very salty, reduce the amount or skip additional salt in the salad.

How long should I marinate the chicken?

A minimum of 20 minutes, but for deeper flavor, marinate for 1–2 hours in the fridge.

Can I add other vegetables?

Yes, bell pepper, radish, or fresh corn are great additions to vary the salad.

How to make it more filling?

Add boiled eggs, feta cheese, or quinoa to turn it into a complete meal.

Light Chicken Salad

Name: Light Chicken Salad
Total time: 15 min
Yield: 2 порции
Cuisine: International
Ingredients: Tomatoes — 30 g; Cucumber — 40 g; Chicken fillet — 200 g; Kikkoman Soy Sauce — 10 g; Salt — 2 g; Black pepper powder — 2 g; Olive oil — 10 g; Salad — 70 g

35min

364g

Nutrition per 100g

141

This chicken salad is the perfect choice for a light yet satisfying meal. Juicy chicken breast, marinated in soy sauce and garlic then pan-seared to a golden crust, pairs beautifully with fresh vegetables and tender lettuce leaves. A simple olive oil dressing brings everything together. Quick, easy, and incredibly delicious — try it today!

DietHealthyanddeliciousMeatFats & OilsSaladsFresh Vegetables

WHAT YOU WILL NEED

From ingredients

8 products

Vegetables

Chicken

Marinade

Kikkoman Soy Sauce10 g

Spices

Salt2 g

Black pepper powder2 g

Dressing

Olive oil10 g

SIMPLE PROCESS

Step by step recipe

For juicy, flavorful chicken, marinate it in soy sauce with garlic for 20 minutes. Sear over high heat until golden on both sides to lock in the juices. Chop vegetables coarsely to keep them crisp. Assemble the salad just before serving to keep the lettuce fresh.

Step 1

Marinate the Chicken

Cut the chicken breast into bite-sized pieces (about 1 inch). Season with salt, add minced garlic and soy sauce. Mix and let marinate for 20 minutes.

Step 2

Sear the Chicken

Heat a skillet over high heat with a little oil. Place the chicken in a single layer and sear for 2–3 minutes per side until golden and cooked through. Remove from heat.

Step 3

Prep Vegetables

Wash and dry the lettuce leaves, tear into large pieces. Slice cucumber into half-moons, dice tomatoes into wedges or cubes.

Step 4

Assemble the Salad

In a large bowl, combine lettuce, cucumber, and tomatoes. Season with salt and pepper, drizzle with olive oil, and toss gently.

Step 5

Serve

Plate the salad, top with the seared chicken pieces. Serve immediately, garnished with fresh herbs.

CHEF'S TIP

Marinate for at Least 20 Minutes

Soy sauce and garlic infuse the meat with rich flavor. If you have time, marinate for 1–2 hours in the fridge for even more tenderness.

Sear Over High Heat

High heat quickly seals in the juices, keeping the meat moist. Cook for 2–3 minutes per side until golden and crisp.

Use Fresh, Crisp Vegetables

Cut cucumbers and tomatoes into large chunks to prevent them from releasing water. Tear lettuce leaves by hand — they hold dressing better.

Dress with Olive Oil Just Before Serving

Add olive oil right before serving to keep the salad fresh and crisp. Go easy on salt — soy sauce is already salty.

SUBSTITUTIONS

Add your taste

With Chicken Thighs Replace breast with boneless chicken thighs — they are juicier and richer, though higher in calories. Increase cooking time to 5–7 minutes.
Add Cashews or Almonds Add a handful of toasted nuts for extra crunch and flavor.
With Yogurt Dressing Instead of olive oil, use Greek yogurt with lemon juice for a lighter, creamier dressing.
Add Avocado Add diced avocado for a creamy texture and healthy fats.

HOW TO STORE

How to Store Chicken Salad

Best served fresh. If you have leftovers, store undressed in a covered container in the fridge for up to 1 day. Dressed salad may lose its crunch. Do not freeze.

GOOD TO KNOW