Teriyaki Chicken Salad Copycat (Print Version)
# Ingredients:
→ Salad
01 -
6 chicken tenders or 2 large breasts
02 -
1 cup teriyaki sauce
03 -
8 cups chopped Romaine Lettuce
04 -
1 carrot, shredded
05 -
1/2 cup shredded red cabbage
06 -
1/2 cup edamame
07 -
1 15-ounce can mandarin oranges, drained
08 -
1/4 cup sliced almonds, toasted
09 -
1 tablespoon sesame seeds, toasted
→ Honey Mustard Dressing
10 -
2/3 cup mayonnaise
11 -
3 teaspoons granulated sugar
12 -
1 1/2 tablespoons honey
13 -
1 tablespoon mustard
14 -
1 1/2 tablespoons Dijon mustard
15 -
1 tablespoon apple cider vinegar
16 -
2 tablespoons olive oil
# Instructions:
01 -
Combine chicken and teriyaki sauce in a sealed Ziploc bag and marinate for at least 30 minutes.
02 -
Preheat oven to 400°F. Line a baking dish with foil (optional for easy cleanup). Arrange chicken in the baking dish and cook for 10-20 minutes, depending on the thickness of the chicken. Cool before serving.
03 -
Combine all dressing ingredients in a tightly sealed container, such as a mason jar, and shake until well combined. Alternatively, whisk ingredients together in a small bowl. Refrigerate until ready to serve.
04 -
Toast the almonds and sesame seeds on a baking sheet in the 400°F oven after chicken is done for about 5 minutes.
05 -
Combine lettuce, carrot, red cabbage, and edamame in a large bowl. Toss the salad with half of the honey mustard dressing. Arrange salad on a large platter or divide onto plates. Top with sliced chicken, mandarin oranges, and toasted almonds and sesame seeds. Drizzle with additional dressing or serve on the side.
# Notes:
01 -
You can prepare the chicken a day in advance and assemble the salad right before serving.