Teriyaki Chicken Salad

I don't know about you, but I CAN NOT wait for the weather to start getting nicer In MN! It gets me thinking about all the spring and summer foods - AND this Teriyaki Chicken Salad. I suppose I could have it in the winter, but it's just not the same. I love using fresh fruit and veggies whenever possible. I fully recommend you use sumo oranges or cuties! They are our favorite here! In a pinch or when the season just isn't right, we have used canned mandarins and pineapple.

The best part of this salad, in my humble opinion, is the lack of a traditional dressing! With all the fruit and veggies, there is plenty of moisture - plus the addition of the remaining teriyaki sauce makes this just perfect and light! I use chicken breast to keep it healthier, but if you prefer chicken thighs, they will work swimmingly! The other thing we like to do is marinate the chicken in about ¼ cup of the sauce for about 30 mins and then GRILL those bad boys. Man oh man! Talk about making this salad SING!!

Another great bonus - you can make this gluten free by making sure you buy GF soy sauce. As far as the toppings go, these are just the ones my family loves. I just thought of something. I bet edamame would be a-mazing on this too! Honestly, any of your favorite salad toppings are going to work with this highly versatile and customizable salad. Share your favorite way to have Teriyaki Chicken Salad in the comments!

Teriyaki Chicken Salad

Sweet, sticky, garlicky, gingery teriyaki chicken over crunchy salad loaded with fruit and veggies. Fast, healthy, & ready in about 30 mins!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dinner, Main Course, Salad

Cuisine American, Asian

Servings 4

Equipment

• 1 wok or other large skillet

Ingredients

  

Teriyaki Sauce and Dressing

• 6 tablespoon brown sugar, packed (80g)
• 6 tablespoon soy sauce (88 mL) see notes
• ¼ cup pineapple juice from crushed pineapple
• 1 tablespoon crushed pineapple
• 1 inch ginger, grated (finely minced if no grater available)
• 2 garlic cloves, minced
• ¼ teaspoon black pepper
• 2 tablespoon corn starch
• ⅓ cup water (75 mL)
• 2 tablespoon sesame seeds

Chicken

• 1 tablespoon oil - any will work, I like to use coconut or olive oil
• 3 chicken breasts, diced in ½ inch cubes
• 3 tablespoon Teriyaki sauce

Salad and toppings

• 2 cups crunchy lettuce - romaine or iceberg is great!
• 2 cups coleslaw mix OR chopped cabbage
• 2 cups mix of fresh pineapple and oranges see notes
• 1 cup Roma tomatoes, diced
• 1 small carrot, shredded
• 2-3 small radishes, sliced
• 1 red pepper, sliced
• ¼ small red onion, sliced thin
• 1 cup Crispy Chow Mein noodles see notes
• 4 green onions, sliced thin

Instructions

 

• Make Teriyaki sauce/dressing - in a small sauce pan over medium heat, add the brown sugar, soy sauce, pineapple and juice, ginger, garlic, pepper. Bring to a boil while whisking
  6 tablespoon brown sugar, packed (80g), 6 tablespoon soy sauce (88 mL), ¼ cup pineapple juice from crushed pineapple, 1 tablespoon crushed pineapple, 1 inch ginger, grated (finely minced if no grater available), 2 garlic cloves, minced, ¼ teaspoon black pepper
• Make the slurry - in a small bowl, whisk together the water and cornstarch until well combined. Slowly add this to the sauce mixture, whisking constantly until slightly thickened.
  2 tablespoon corn starch, ⅓ cup water (75 mL)
• Remove from heat, stir in the sesame seeds and set aside to cool.
  2 tablespoon sesame seeds
• In a medium, put the diced chicken and about 2-3 tablespoon of the teriyaki and toss to lightly coat the meat.
  3 chicken breasts, diced in ½ inch cubes, 3 tablespoon Teriyaki sauce
• In a wok or large heavy skillet, heat to medium-high heat. Once oil is shimmery and hot, add the chicken and stir fry until no longer pink and the coating on the chicken is nice and sticky.
  1 tablespoon oil - any will work, I like to use coconut or olive oil
• In a large bowl, add the lettuce and then arrange all the toppings on top. Alternatively, you can portion it all out to 4 bowls accordingly.
  2 cups crunchy lettuce - romaine or iceberg is great!, 2 cups coleslaw mix OR chopped cabbage, 2 cups mix of fresh pineapple and oranges, 1 cup Roma tomatoes, diced, 1 small carrot, shredded, 2-3 small radishes, sliced, 1 red pepper, sliced, ¼ small red onion, sliced thin
• Top with the chicken, sprinkle the crispy chow mein noodles and green onions on top. Drizzle remaining teriyaki sauce over and eat!
  1 cup Crispy Chow Mein noodles, 4 green onions, sliced thin

Notes

NUGGETS OF KNOWLEDGE

Pineapple and Oranges -  I love how fresh pineapple and my favorite - sumo oranges elevate this salad. You can totally use canned pineapple and mandarin oranges as well.

You can TOTALLY make this GF!!  

Crispy Chow Mein noodles - I get these from Amazon if I can't locate them locally. For GF ones, I get these. 

Gluten Free soy sauce - I use this when I can't find any locally and/or too lazy to hunt it down. 

Keyword asian, chicken, garlic, ginger, pineapple, salad, sesame seeds, teriyaki