Chicken Teriyaki Salad Recipe
Make Chicken Teriyaki Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Teriyaki Sauce (for marinating and finishing)
Salad Greens & Vegetables
Dressing
Garnish / Optional
Method
Prepare Teriyaki Sauce
Combine and simmer
In a small saucepan, combine soy sauce, mirin, rice vinegar, brown sugar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves.
Thicken
Mix cornstarch and 1 tablespoon water in a small bowl to make a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes until slightly thickened to a glossy glaze. Remove from heat and let cool slightly. Reserve about 2 tablespoons of the finished sauce for the dressing and set aside 3–4 tablespoons for finishing the chicken.
Marinate and Cook Chicken
Marinate
Pat the chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Place chicken in a shallow dish or zip-top bag and pour 2–3 tablespoons of the warm (or cooled) teriyaki sauce over it, turning to coat. Marinate 15–30 minutes at room temperature (or up to 2 hours in the refrigerator).
Cook
Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add the marinated chicken and cook 5–7 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If glaze is still in the pan, spoon it over the chicken as it cooks to build a glaze.
Rest and Slice
Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain into bite-sized strips. If desired, brush with the reserved 3–4 tablespoons of teriyaki glaze for extra shine and flavor.
Make Dressing
In a small bowl, whisk together mayonnaise, Greek yogurt, 2 tablespoons of the prepared teriyaki sauce, sesame oil, lime juice, honey, salt, and pepper until smooth. If the dressing is too thick, whisk in up to 1 teaspoon water until it reaches desired consistency. Taste and adjust seasoning.
Assemble Salad
In a large bowl, combine mixed salad greens, sliced red pepper, cucumber, shredded carrot, scallions, and cooked edamame. Toss gently to combine.
Add sliced teriyaki chicken on top of the greens. Drizzle the dressing over the salad (start with half and add more to taste) and toss lightly so chicken remains on top for presentation.
Sprinkle toasted sesame seeds and crispy wonton strips or toasted almonds over the salad. Add pickled ginger on the side or scattered over the top, if using.
Serve immediately. Leftover teriyaki sauce can be refrigerated for up to 5 days.