By Dr. Leah Alexander | Published on March 9, 2023 | Last Updated on June 21, 2023
Chicken teriyaki salad is a delicious, healthy, easy-to-make dish that combines teriyaki chicken’s sweet and savory flavors with crunchy veggies.
The salad is topped with a flavorful pineapple sesame vinaigrette that combines all the ingredients. It’s perfect for summer barbecues, potlucks, and a nutritious lunch or dinner.
In this article, we’ll share what chicken teriyaki salad is, what it tastes like and how I first got introduced to this dish. We’ll also cover the ingredients you need for this recipe, instructions for making it and some tips on how to make it the best. So, keep reading!
What is chicken teriyaki salad?
Chicken teriyaki salad is a dish made with chicken, crunchy vegetables and a flavorful pineapple sesame vinaigrette. The flavors of the teriyaki sauce bring out the sweetness of the pineapple, while the crunch of the salad greens and vegetables balances out the savory notes. The combination creates a delicious and healthy meal that can be enjoyed as a light lunch or dinner.
What does it taste like?
The combination of sweet teriyaki glazed chicken with fresh vegetables like red cabbage, carrots, bell peppers and snow peas makes for a delicious and satisfying meal. The flavorful pineapple sesame dressing adds an extra layer of flavor that ties everything together.
How did I first get introduced to the chicken teriyaki salad?
I first had chicken teriyaki salad at a friend’s barbecue party. It was one of the main dishes on the menu and everyone loved it! I asked her for the recipe, and she kindly shared it with me. That’s why I’m able to share it with you today.
How to make chicken teriyaki salad?
Making this delicious dish is relatively simple and comes together quickly. First, you start by preparing all the vegetables for the salad, washing and chopping the lettuce, thinly slicing the red cabbage, julienning the bell peppers and snow peas, etc.
Then you’ll prepare the flavorful pineapple sesame vinaigrette that will combine all the different ingredients. After that, you just assemble your salad and drizzle on the dressing! Just follow the following steps.
Ingredients
Salad
- 1 small head of Romaine lettuce, chopped chopped
- 1 pound teriyaki chicken
- 5 green onions, thinly sliced
- 1 red bell pepper, julienned, then cut into thirds
- 1 cup snow peas, julienned, then cut into thirds
- 1/2 red cabbage, thinly sliced thinly sliced
- 1 fresh pineapple, chopped (will use 1 cup in dressing)
- 1 cup matchstick carrots
- 1 cup macadamia nuts
- 1/2 cup sweetened coconut flakes
- fried wonton strips (optional)
Pineapple Sesame Vinaigrette
- 1 cup chopped fresh pineapple
- 1 ½ tsp sesame oil
- 1 ½ tsp ginger grated
- ¼ tsp salt
- 3 tbsp honey
- 1/4 cup apple cider vinegar
- 1 garlic clove, peeled
- 1 tbsp mayonnaise (optional for creamier)
Add later
- 1/2 cup canola oil
- 1 tablespoon sesame seeds
Directions
Step 1
Start by preparing all the vegetables for the salad. Wash and chop the Romaine lettuce, thinly slice the red cabbage, chop the fresh pineapple, julienne the red bell pepper and snow peas, thinly slice the green onions, and toast the macadamia nuts & coconut flakes.
Step 2
For the dressing: Combine chopped pineapple, honey, apple cider vinegar, sesame oil, garlic clove (peeled), grated ginger and salt in a blender or food processor. Blend until smooth.
Then add mayonnaise (optional) for a creamier texture and blend again until combined.
Lastly, add canola oil in a thin stream while blending on low speed until all is incorporated.
Step 3
To assemble the salad: Place the Romaine lettuce in a large bowl and top with teriyaki chicken, red cabbage, pineapple, matchstick carrots, red bell pepper & snow peas.
For making teriyaki chicken, please watch this video.
Step 4
Drizzle dressing over the salad and sprinkle with green onions, macadamia nuts & toasted coconut flakes.
Step 5
Garnish with fried wonton strips if desired and serve immediately.
Tips
-Toasting macadamia nuts & coconut flakes will bring out more flavor but it is optional; you can also buy them pre-toasted if preferred.
-You can use store-bought teriyaki sauce or make your own to marinate the chicken for added flavor.
-The dressing can be made ahead of time and stored in an airtight container in the fridge.
Chicken Teriyaki Salad Recipe
Equipment
- 1 Blender
- 1 knife
Ingredients
Salad
- 1 small head of Romaine lettuce, chopped chopped
- 1 pound teriyaki chicken
- 5 green onions, thinly sliced
- 1 red bell pepper, julienned, then cut into thirds
- 1 cup snow peas, julienned, then cut into thirds
- 1/2 red cabbage, thinly sliced thinly sliced
- 1 fresh pineapple, chopped (will use 1 cup in dressing)
- 1 cup matchstick carrots
- 1 cup macadamia nuts
- 1/2 cup sweetened coconut flakes
- fried wonton strips (optional)
Pineapple Sesame Vinaigrette
- 1 cup chopped fresh pineapple
- 1 ½ tsp sesame oil
- 1 ½ tsp ginger grated
- ¼ tsp salt
- 3 tbsp. honey
- ¼ cup apple cider vinegar
- 1 garlic clove, peeled
- 1 tbsp mayonnaise (optional for creamier)
Add Later
- 1/2 cup canola oil
- 1 tablespoon sesame seeds
Instructions
- Start by preparing all the vegetables for the salad. Wash and chop the Romaine lettuce, thinly slice the red cabbage, chop the fresh pineapple, julienne the red bell pepper and snow peas, thinly slice the green onions, and toast the macadamia nuts & coconut flakes.
- For the dressing: Combine chopped pineapple, honey, apple cider vinegar, sesame oil, garlic clove (peeled), grated ginger and salt in a blender or food processor. Blend until smooth. Then add mayonnaise (optional) for a creamier texture and blend again until combined. Lastly, add canola oil in a thin stream while blending on low speed until all is incorporated.
- To assemble the salad: Place the Romaine lettuce in a large bowl and top with teriyaki chicken, red cabbage, pineapple, matchstick carrots, red bell pepper & snow peas. For making teriyaki chicken, please watch this video.
- Drizzle dressing over the salad and sprinkle with green onions, macadamia nuts & toasted coconut flakes.
- Garnish with fried wonton strips if desired and serve immediately.
Notes
- Toasting macadamia nuts & coconut flakes will bring out more flavor but it is optional; you can also buy them pre-toasted if preferred.
- You can use store-bought teriyaki sauce or make your own to marinate the chicken for added flavor.
- The dressing can be made ahead of time and stored in an airtight container in the fridge.
Nutrition Information
Servings: 6 people
Calories: 412 kcal
Fat: 30 g
Carbohydrates: 19 g
Protein: 20 g
Sugar: 9 g
Fiber: 4g
What to serve with chicken teriyaki salad?
This salad is a great meal on its own, but it would also pair nicely with some steamed rice and roasted vegetables. You could also top it with some grilled shrimp or tofu for a heartier meal.
How to store leftover chicken teriyaki salad?
Any leftover salad should be stored in an airtight container in the fridge for up to 3 days. The dressing can also be stored separately if desired.
Can pregnant women eat this?
Yes, it is safe for pregnant women to enjoy this salad as long as all ingredients are fresh and cooked properly.
FAQs
Can I make this dairy-free/vegan?
Yes, you can substitute the mayonnaise called for with a vegan alternative and leave out the macadamia nuts or use a vegan version instead.
Is chicken teriyaki salad gluten-free?
Yes, chicken teriyaki salad is naturally gluten-free as long as all ingredients are certified gluten-free.
Wrapping Up
Thanks for reading this guide on how to make chicken teriyaki salad! I hope you’ve found it helpful and exciting.
This salad is a light and flavorful meal that can be prepared quickly. It’s healthy, delicious, and great for anyone looking to add more vegetables to their diet!
With all the different flavors and textures, it’s sure to please everyone at the table. Remember to use fresh ingredients and cook everything properly for the best results.
Please leave a comment below if you have any questions or feedback.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
