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Teriyaki Chicken Salad

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Teriyaki Chicken Salad is a vibrant, hearty salad packed with grilled teriyaki chicken, crunchy vegetables, and a drizzle of tangy-sweet teriyaki dressing. It’s quick, healthy, and full of bold Asian-inspired flavors—perfect for meal prep, lunch, or a light dinner.

Ingredients

Scale

For the Chicken:

  • 1 lb boneless, skinless chicken breasts

  • 1/3 cup teriyaki sauce (store-bought or homemade)

  • 1 tablespoon olive oil

For the Salad:

  • 4 cups chopped romaine lettuce

  • 2 cups shredded red cabbage

  • 1 cup shredded carrots

  • 1 red bell pepper, thinly sliced

  • 1 cucumber, sliced

  • 2 green onions, chopped

  • 1/4 cup chopped cilantro (optional)

  • 1/4 cup sliced almonds or chopped cashews

  • 1 tablespoon sesame seeds (optional)

For the Dressing:

  • 1/4 cup teriyaki sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • 1 teaspoon honey (optional)

  • 1 teaspoon grated fresh ginger

  • Salt and pepper, to taste

Instructions

  1. Marinate & Cook the Chicken:
    Place chicken breasts in a bowl or zip-top bag with 1/3 cup teriyaki sauce. Let marinate for at least 30 minutes (or up to overnight).
    Heat olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side, or until cooked through and golden brown. Let rest, then slice thinly.

  2. Assemble the Salad:
    In a large bowl or serving platter, layer romaine, cabbage, carrots, bell pepper, cucumber, and green onions. Sprinkle with cilantro, nuts, and sesame seeds.

  3. Make the Dressing:
    In a small bowl, whisk together teriyaki sauce, rice vinegar, sesame oil, honey, ginger, salt, and pepper.

  4. Serve:
    Top salad with sliced chicken and drizzle with dressing. Toss gently before serving or serve dressing on the side.

Notes

  • You can grill, bake, or air fry the chicken depending on your preference.

  • Make it a meal prep favorite by storing dressing and chicken separately until ready to eat.

  • Add avocado or edamame for extra flavor and texture.