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Teriyaki Chicken Salad Recipe

Japanese-inspired · Main course · 35 min total

A vibrant and satisfying salad featuring tender teriyaki-glazed chicken, crisp vegetables, and a tangy sesame dressing. Perfect for a light yet flavorful meal.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1/2 cup teriyaki sauce
• 6 cups mixed salad greens
• 1 cup shredded carrots
• 1 cup edamame, shelled and cooked
• 1 red bell pepper, thinly sliced
• 1/2 cup sliced almonds, toasted
• 1/4 cup sesame seeds, toasted
• For the dressing: 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger

Instructions

1. In a bowl, marinate chicken breasts in teriyaki sauce for at least 15 minutes.
2. Grill or pan-sear chicken over medium-high heat for 6-7 minutes per side until cooked through. Let rest 5 minutes, then slice thinly.
3. In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, and ginger to make the dressing.
4. In a large bowl, combine salad greens, carrots, edamame, bell pepper, almonds, and sesame seeds.
5. Add sliced chicken to the salad, drizzle with dressing, and toss gently to combine. Serve immediately.

Tips

• For extra flavor, use homemade teriyaki sauce or add a pinch of red pepper flakes to the dressing.
• Store leftover salad and dressing separately to keep greens crisp.
• Substitute chicken with tofu or shrimp for variation.

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