This Teriyaki Chicken Salad recipe brings together bold Asian-inspired flavors and fresh, crunchy vegetables in one satisfying bowl. Juicy chicken coated in a sweet and savory teriyaki glaze is paired with crisp greens, colorful veggies, and a light drizzle of extra sauce for a restaurant-quality salad you can make at home. It’s the perfect balance of healthy and flavorful—never boring, never bland.
If you’re looking for a quick lunch or an easy dinner that doesn’t feel like “diet food,” this teriyaki chicken salad checks all the boxes. It’s high in protein, packed with fiber-rich vegetables, and comes together in about 30 minutes. Whether you grill the chicken or cook it on the stovetop, the caramelized teriyaki flavor takes this salad to the next level.
This salad is also incredibly versatile, making it ideal for meal prep and busy weeknights. Prep the chicken and vegetables ahead of time, then assemble fresh bowls throughout the week for fast, stress-free meals. You can keep it low-carb with leafy greens or bulk it up with rice or quinoa for a more filling option.
Better than takeout and fully customizable, this Teriyaki Chicken Salad is a crowd-pleaser for family dinners, potlucks, or healthy eating plans. With simple ingredients and big flavor, it’s a recipe you’ll come back to again and again when you want something fresh, satisfying, and packed with crave-worthy taste.
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Teriyaki Chicken Salad
This Teriyaki Chicken Salad is a fresh, flavor-packed meal with juicy marinated chicken, crisp veggies, and a sweet-savory teriyaki glaze. It’s light yet satisfying—perfect for lunch prep, quick dinners, or a healthy crowd-pleaser that still feels indulgent.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken
1 lb boneless, skinless chicken breasts
1/2 cup teriyaki sauce (plus more for drizzling)
1 tbsp olive oil
For the Salad
6 cups chopped romaine or mixed greens
1 cup shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cup cucumber slices
1/2 cup edamame (shelled, cooked)
2 green onions, sliced
1 tbsp sesame seeds
Optional Dressing
1/4 cup teriyaki sauce
1 tbsp rice vinegar
1 tsp sesame oil
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Instructions
Marinate the Chicken: Toss chicken with teriyaki sauce and olive oil. Marinate 10–30 minutes if time allows.
Cook the Chicken: Grill over medium heat or pan-sear in a skillet for 6–7 minutes per side, until cooked through (165°F).
Rest & Slice: Let chicken rest 5 minutes, then slice thinly.
Assemble the Salad: Add greens, cabbage, carrots, bell pepper, cucumber, and edamame to a large bowl.
Top & Serve: Add sliced chicken, sprinkle with green onions and sesame seeds, drizzle with extra teriyaki or dressing, and toss lightly.
Notes
Cooking Tips
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Caramelized Finish: Brush chicken with extra teriyaki during the last minute of cooking for a glossy glaze.
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Extra Crunch: Add sliced almonds, crispy wonton strips, or cashews.
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Meal Prep Win: Store salad base and chicken separately; assemble just before eating to keep greens crisp.
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Lighter Option: Use low-sodium or sugar-reduced teriyaki sauce.
Variations
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Spicy Teriyaki: Add sriracha or chili garlic sauce to the marinade.
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Asian-Inspired Crunch: Toss in mandarin oranges or pineapple chunks.
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Grain Boost: Serve over quinoa, brown rice, or farro for a heartier bowl.
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Vegetarian Swap: Replace chicken with grilled tofu or tempeh marinated in teriyaki.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14g
- Sodium: 780mg
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
