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Teriyaki Chicken Salad

ChickenOvenAsian

Time: 55 minutes

Yield: 4 servings

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About

Talk about making a salad into something special! Teriyaki Chicken Salad features a sweet and extra tangy honey mustard dressing to help bring out the best of the fresh crunchy veggies and crunchy toasted nut toppings! It even comes with edamame for an extra tasty pop of protein! But of course, Teriyaki Chicken Salad stars juicy teriyaki chicken; savory, sweet, and so, so flavorful! Teriyaki Chicken Salad is like if your favorite takeout order decided to go green!

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Ingredients

  • For the honey mustard dressing:
  • 2/3 cup mayonnaise
  • 3 teaspoons granulated sugar
  • 1 1/2 tablespoons honey
  • 1 tablespoon yellow mustard
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • For the salad:
  • 6 chicken tenders, can substitute 2 large chicken breasts
  • 1 cup teriyaki sauce
  • 1/4 cup almonds, sliced
  • 1 tablespoon sesame seeds
  • 8 cups romaine lettuce, chopped
  • 1 carrot, shredded
  • 1/2 cup red cabbage, shredded
  • 1/2 cup edamame
  • 1 (15-ounce) can mandarin oranges, drained

Directions

Step 1 -In a container with a tight seal, add the mayonnaise, the sugar, the honey, the yellow mustard, the Dijon, the apple cider vinegar, and the olive oil.

Step 2 -Seal the container and shake well until combined.

Step 3 -Refrigerate the dressing until it is ready to serve.

Step 4 -In a resealable plastic bag, add the chicken tenders and the teriyaki sauce.

Step 5 -Marinate the chicken for at least 30 minutes.

Step 6 -Preheat the oven to 400 degrees F.

Step 7 -Line a 9x13-inch baking dish with foil.

Step 8 -Arrange the chicken tenders in the prepared baking dish.

Step 9 -Bake until the chicken reaches an internal temperature of at least 165 degrees F, about 10-20 minutes.

Step 10 -Transfer the chicken tenders from the oven and allow them to cool.

Step 11 -Slice the chicken into bite-size pieces.

Step 12 -On a baking sheet, add the almonds and the sesame seeds.

Step 13 -Toast the almonds and the sesame seeds in the oven until fragrant, about 5 minutes.

Step 14 -In a bowl, add the lettuce, the carrot, the red cabbage, and the edamame.

Step 15 -Add 1/2 of the dressing to the salad mixture and toss to coat.

Step 16 -On a large platter, arrange the salad mixture.

Step 17 -Top the salad with the chicken pieces, the mandarin oranges, the toasted almonds, and the toasted sesame seeds.

Step 18 -Serve drizzled with the remaining dressing.

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