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.
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
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.
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.
Make the Dressing:
In a small bowl, whisk together teriyaki sauce, rice vinegar, sesame oil, honey, ginger, salt, and pepper.
Serve:
Top salad with sliced chicken and drizzle with dressing. Toss gently before serving or serve dressing on the side.
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.
Find it online: https://ukfinda.com/teriyaki-chicken-salad/