Teriyaki Chicken Salad is a delightful blend of flavors, colors, and textures that beautifully combines the savory sweetness of Japanese teriyaki chicken with the freshness of a crisp, vibrant salad. The tender, juicy chicken glazed in glossy homemade teriyaki sauce pairs perfectly with crunchy lettuce, bright vegetables, and a drizzle of tangy-sweet dressing.
It’s the kind of dish that feels light yet satisfying, healthy yet indulgent. Whether you’re looking for a refreshing lunch, a wholesome dinner, or a meal-prep option that makes your week deliciously easy, this salad hits the mark every single time.
Why I Love This Recipe
I love this Teriyaki Chicken Salad because it’s a perfect harmony of health and flavor. You get the sweet-savory umami richness of teriyaki chicken combined with the crispness of fresh greens and a burst of color from vibrant vegetables.
Plus, it’s so customizable — you can serve it warm or cold, toss it with rice for a heartier meal, or make it vegetarian with tofu. It’s one of those recipes that feels like restaurant-quality, but you can easily make it at home in under 30 minutes.
Why It’s a Must-Try Dish
This Teriyaki Chicken Salad is a must-try because it:
- Combines classic Japanese flavors with the freshness of a modern salad.
- Offers a nutritious and balanced meal — rich in protein, fiber, and flavor.
- Takes less than 30 minutes to prepare from start to finish.
- Appeals to everyone — kids, adults, fitness lovers, and flavor seekers alike.
- Is versatile and customizable — you can change the protein, greens, or dressing as you like.
If you love healthy meals that don’t compromise on flavor, this dish is absolutely a must-have in your recipe rotation.
Recipe Overview
- Course: Main Course / Salad
- Cuisine: Japanese-Inspired / Asian Fusion
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: ~390 kcal per serving
Ingredients
For the Teriyaki Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Teriyaki Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons mirin (or 1 tablespoon extra honey if unavailable)
- 2 teaspoons cornstarch + 2 tablespoons water (slurry)
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
For the Salad:
- 4 cups mixed lettuce or romaine, chopped
- 1 cup shredded red cabbage
- 1 large carrot, julienned or shredded
- 1 small cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1 cup cherry tomatoes, halved
- ¼ cup toasted sesame seeds or chopped almonds (optional)
Optional Dressing (if serving cold):
- 2 tablespoons teriyaki sauce (reserved)
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- ½ teaspoon sesame oil
Cooking Directions
Step-by-Step Preparation Method
Step 1: Prepare the Teriyaki Sauce
- In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, mirin, ginger, and garlic.
- Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook until the sauce thickens (about 2–3 minutes).
- Remove from heat and set aside — reserve 2 tablespoons for the dressing if desired.
Step 2: Cook the Chicken
- Pat chicken dry with paper towels and season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature: 165°F / 75°C).
- Pour the prepared teriyaki sauce over the chicken and simmer for another 2 minutes, coating it evenly.
- Remove from heat and let it rest for 5 minutes before slicing.
Step 3: Assemble the Salad
- In a large salad bowl, layer chopped lettuce, cabbage, carrots, cucumber, bell pepper, tomatoes, and green onions.
- Add sliced teriyaki chicken on top.
- Drizzle with the reserved teriyaki dressing or toss with the optional vinaigrette.
- Sprinkle sesame seeds or almonds for crunch.
Step 4: Toss and Serve
- Gently toss to coat all ingredients evenly.
- Serve immediately while the chicken is warm, or chill for a refreshing cold salad.
How to Serve
- Serve this Teriyaki Chicken Salad in a large bowl for family-style dining or portioned individually for meal prep.
- It’s delicious both warm (with freshly cooked chicken) and cold (after refrigeration).
- Pair it with:
- Steamed rice or quinoa for a heartier meal.
- Miso soup or edamame for a Japanese-inspired meal combo.
- A glass of iced green tea or lemon water for a refreshing drink pairing.
Recipe Tips
- Don’t overcook the chicken: To keep it tender, remove from heat once it reaches 165°F.
- Double the sauce: It’s so flavorful you’ll want extra for drizzling or dipping.
- Add crunch: Toasted sesame seeds, wonton strips, or chopped almonds add great texture.
- Marinate for extra flavor: Let chicken sit in half the sauce for 30 minutes before cooking for deeper taste.
- Meal prep tip: Store the salad and dressing separately to keep greens crisp.
Variations
- Teriyaki Chicken Rice Bowl: Serve the chicken and vegetables over jasmine or brown rice instead of greens.
- Avocado Teriyaki Salad: Add sliced avocado for creamy richness.
- Teriyaki Salmon Salad: Substitute chicken with grilled salmon for an omega-3 boost.
- Vegetarian Version: Use grilled tofu, tempeh, or chickpeas instead of chicken.
- Spicy Teriyaki Twist: Add sriracha or chili flakes to the sauce for a sweet-spicy kick.
- Noodle Salad Version: Replace greens with soba noodles or rice noodles for a hearty Asian noodle salad.
Freezing and Storage
- Refrigeration:
Store salad components separately in airtight containers.- Chicken and sauce: up to 4 days in the fridge.
- Vegetables: up to 3 days when dry and sealed.
- Dressing: up to 1 week in a jar.
- Freezing:
You can freeze cooked teriyaki chicken (without salad) for up to 2 months.
Thaw overnight in the refrigerator, then reheat gently before assembling your salad.
Special Equipment Needed
- Large skillet or non-stick pan
- Mixing bowls
- Whisk
- Sharp knife and cutting board
- Salad spinner (optional, for washing greens)
- Tongs or salad servers
Frequently Asked Questions (FAQ)
Q1: Can I use store-bought teriyaki sauce?
Yes, you can! However, homemade sauce gives you better flavor and control over sweetness and salt.
Q2: Can I make this salad ahead of time?
Absolutely. Prepare all the components in advance but assemble and dress the salad just before serving.
Q3: What greens work best?
Romaine, iceberg, spinach, or mixed greens all work well. Choose crisp greens for texture.
Q4: Can I grill the chicken instead of pan-searing?
Yes! Grilled teriyaki chicken adds a smoky, delicious flavor that’s perfect for summer meals.
Q5: How do I make it low-carb?
Skip sweeteners in the sauce and serve it over a bed of greens without rice or noodles.
Conclusion
This Teriyaki Chicken Salad is a celebration of fresh ingredients, balanced nutrition, and unforgettable flavor. It’s a beautiful harmony between the smoky-sweet glaze of tender teriyaki chicken and the crisp, colorful crunch of fresh vegetables — a perfect blend of comfort and lightness.
Whether you’re aiming for a wholesome weeknight dinner, a healthy meal prep option, or something to impress guests, this dish delivers every time. Easy to make, visually stunning, and bursting with Asian-inspired goodness — it’s proof that healthy eating can be incredibly delicious.
Teriyaki Chicken Salad
Teriyaki Chicken Salad is a delightful blend of flavors, colors, and textures that beautifully combines the savory sweetness of Japanese teriyaki chicken with the freshness of a crisp, vibrant salad.
Ingredients
For the Teriyaki Chicken:
🍶 For the Teriyaki Sauce:
🥗 For the Salad:
🍋 Optional Dressing (if serving cold):
Instructions
-
Step 1: Prepare the Teriyaki Sauce : In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, mirin, ginger, and garlic. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens (about 2–3 minutes). Remove from heat and set aside — reserve 2 tablespoons for the dressing if desired.
-
Step 2: Cook the Chicken : Pat chicken dry with paper towels and season lightly with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature: 165°F / 75°C). Pour the prepared teriyaki sauce over the chicken and simmer for another 2 minutes, coating it evenly. Remove from heat and let it rest for 5 minutes before slicing.
-
Step 3: Assemble the Salad : In a large salad bowl, layer chopped lettuce, cabbage, carrots, cucumber, bell pepper, tomatoes, and green onions. Add sliced teriyaki chicken on top. Drizzle with the reserved teriyaki dressing or toss with the optional vinaigrette. Sprinkle sesame seeds or almonds for crunch.
-
Step 4: Toss and Serve : Gently toss to coat all ingredients evenly. Serve immediately while the chicken is warm, or chill for a refreshing cold salad.
