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This Teriyaki Chicken Salad captures all the color and flavor of a restaurant classic while keeping things fresh and simple at home. Sweet and savory teriyaki chicken meets crisp Romaine, crunchy veggies, juicy mandarin oranges, and nutty almonds, all tossed with a creamy honey mustard dressing. This is my top pick for sunny days when I want something hearty but still feel like I am eating light.
I started making this after craving summer salads but wanting more than just greens. Every time I make it for friends, someone always asks for the recipe. It is a crowd pleaser for all ages.
Ingredients
- Chicken tenders or breasts: choose fresh and plump cuts for juiciness
- Teriyaki sauce: look for a bottled sauce with ginger or make your own for more control on sweetness
- Romaine lettuce: choose firm heads with tight leaves for crunch
- Carrot: adds sweetness and color use a sharp peeler for fine shreds
- Red cabbage: use a small wedge and thin slice for best texture
- Edamame: buy shelled if possible for convenience
- Mandarin oranges: canned in juice taste fresher than ones in syrup
- Sliced almonds: toast lightly for more flavor and crunch
- Sesame seeds: a quick toast brings out their nuttiness
- Mayonnaise: gives body to the honey mustard
- Granulated sugar: just a touch to balance the dressing
- Honey: a floral one works best for rounded sweetness
- Mustard and Dijon: both give zing and complexity
- Apple cider vinegar: for a bright tang
- Olive oil: brings everything together and smooths the dressing
Step-by-Step Instructions
- Marinate the Chicken:
- Combine chicken pieces and teriyaki sauce in a zipped bag making sure every piece is coated fully. Let it sit in the fridge for at least thirty minutes this is where the chicken absorbs the flavor
- Roast the Chicken:
- Preheat your oven to four hundred degrees. Arrange the marinated chicken in a single layer on a foil-lined baking dish for easier cleanup if you like. Roast for ten to twenty minutes depending on thickness until fully cooked and juices run clear. Let cool before slicing
- Mix the Dressing:
- Pour all dressing ingredients into a tight lidded jar and shake vigorously so everything emulsifies. If you prefer you can whisk in a bowl. Chill until needed so flavors meld
- Toast Nuts and Seeds:
- After the chicken is cooked keep oven at four hundred and spread almonds and sesame seeds on a baking sheet. Watch them closely as they toast in five minutes the aroma tells you they are ready
- Assemble the Salad Base:
- In a big bowl toss the lettuce carrot cabbage and edamame so every bite has a mix of crunch color and green notes. Add half the dressing and toss again to coat with flavor
- Layer Chicken and Toppings:
- Plate the salad base then arrange sliced chicken mandarin oranges and toasted almonds and sesame seeds over the top. Drizzle with the rest of the dressing or serve on the side for dipping
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The toasted almonds are the ingredient I look forward to every time. Their perfect crunch and the scent drifting from the oven always remind me of my mom’s homemade salads at family gatherings
Storage Tips
Store components separately in airtight containers for best freshness. Cooked chicken keeps in the refrigerator up to three days. Salad base keeps crisp for a day or two but do not dress until serving. Dressing can last in the fridge a week
Ingredient Substitutions
Swap chicken for tofu or grilled shrimp for variety. Napa cabbage stands in well for red cabbage if preferred. Use roasted sunflower seeds if nuts are a concern. For the dressing Greek yogurt can replace part of the mayo for a lighter version
Serving Suggestions
Serve this salad as a main dish with warm garlic bread or crispy wontons. It also shines as a side dish for summer BBQs or Asian inspired potluck tables. Small portions work well in lunchboxes with a separate container for extra dressing
Recipe Origins
Inspired by popular restaurant salads this dish takes a favorite and makes it accessible at home. Teriyaki sauce started as a Japanese marinade but has become a familiar American classic especially paired with grilled meats and veggies
Common Queries
- → How can I ensure the chicken stays juicy?
Marinate the chicken for at least 30 minutes, bake until just cooked through, and let it rest briefly before slicing.
- → Can I substitute different greens?
Yes, try mixed greens, spinach, or iceberg lettuce for a varied flavor and texture palate in the salad.
- → What can I use instead of mandarin oranges?
Pineapple chunks or fresh orange segments offer similar sweetness and a citrusy touch to the dish.
- → Is it possible to prepare the salad ahead?
Pre-cook the chicken and store all components separately. Assemble just before serving to keep it crisp.
- → How do I toast almonds and sesame seeds?
Spread them on a baking sheet and toast in a 400°F oven for about 5 minutes, checking frequently to prevent burning.