Best Teriyaki Chicken Salad Recipes

SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY

Steps:

• Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
• Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
• Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
• Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
• In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
• Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
• Divide between serving bowls and top with the scallions.
• Enjoy!

ALMOND CRUSTED CHICKEN TENDER SALAD WITH ORANGE-TERIYAKI-HONEY DRESSING

Steps:

• 1. Season chicken tenders with pepper. 2. Beat egg with teriyaki sauce in shallow bowl until well blended. 3. Place flour in shallow dish. 4. Combine bread crumbs and almonds together in separate shallow dish. 5. Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture. 6. In 12-inch skillet, heat 2 Tbsp. vegetable oil over medium-high heat. 7. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed. 8. Divide salad greens among 4 dinner plates.

BOAR'S HEAD BOLD® ICHIBAN TERIYAKI™ STYLE CHICKEN SALAD

Steps:

• Slice Teriyaki™ Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain Mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside.
• In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

BOAR'S HEAD BOLD® ICHIBAN TERIYAKI™ STYLE CHICKEN ASIAN SALAD

Steps:

• Slice Boar's Head Teriyaki™ Style Chicken into strips and place to the side. In a large salad bowl, combine carrot, cabbage, lettuce, red bell pepper, oranges, basil, almonds, and sesame seeds. Toss lightly to mix all ingredients, and top with the chicken. Garnish with wonton strips.
• In a small bowl, whisk together orange zest, orange juice, ginger, rice vinegar, honey, and olive oil. Season the dressing with salt and pepper to taste and drizzle over salad.

TERIYAKI CHICKEN SALAD

Steps:

• Marinate chicken breast pieces in teriyaki sauce with ginger and garlic added, approx 1 hour.
• While chicken in marinating, whisk together dressing ingredients -- and set aside on counter.
• Place chicken in saute pan with approx 1/4 cup of marinade and stir fry until chicken is cooked and marinade is absorbed. (the chicken takes on a dark color).
• Place greens on plate and top with the remaining salad ingredients, adding chicken last.
• Serve with dressing.
• Times do not include marinating.

TERIYAKI CHICKEN SALAD

Steps:

• Marinate chicken in the orange juice, soy sauce and lemon-lime carbonated beverage for several hours or overnight.
• Preheat grill to medium-high heat. Remove chicken from marinade and drain. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. Remove, cool, and cut into strips.
• Whisk together the lemon juice, vegetable oil, salt, pepper and garlic cloves. Allow garlic cloves to sit in dressing for a few hours and remove before pouring on the salad.
• In a salad bowl, combine the lettuce, tomatoes, mozzarella, Parmesan and marinated chicken strips. Pour dressing over salad; toss and serve.

TERIYAKI CHICKEN NOODLE SALAD

Steps:

• Marinade chicken in teriyaki sauce for approx 10 minutes.
• Prepare noodles according to packet directions.
• Drain noodles. Add oil, seeds and onions, toss to combine.
• Cook chicken pieces in a hot pan for approx 3-4 minutes or until cooked through.
• Add chicken to noodles and toss to combine.

GRILLED TERIYAKI CHICKEN SALAD

Steps:

• Combine chicken, ½ cup teriyaki sauce,. Press the extra air out of the bag, seal, and chill for at least a half an hour or overnight for best result.
• In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use.
• Grease and preheat your grill. Place chicken on grill and discard bag with marinade. Place chicken and pineapple rings on the grill, brush the pineapple with a little olive oil. Grill pineapple rings just until hot and tender and grill marks start to form. Grill chicken 6-10 minutes on each side until browned and cooked all the way through (completely white inside, no pink). Transfer to cutting board and slice into strips.
• Assemble salads with chopped lettuce on the bottom, then top with chicken, tomatoes, onions, avocado slices, grilled pineapple slices and cilantro. Serve with prepared dressing (stir or shake immediately before serving). Top with sesame seeds if desired.

TERIYAKI CHICKEN WITH RICE SALAD

Steps:

• In a small saucepan, combine soy sauce, honey, 1 tablespoon rice vinegar, and garlic; bring to a boil and reduce by half. Toss together rice and cucumber; dress with remaining 5 tablespoons rice vinegar and sesame oil; season with salt. Grill chicken, brushing with soy glaze and turning often. Serve chicken with rice salad.

HOT TERIYAKI CHICKEN SALAD

Steps:

• Place chicken in shallow dish, pour teriyaki sauce over chicken.
• Cover and refrigerate at least 30 minutes or up to 24 hours.
• Place chicken on microwave safe plate.
• Cover with plastic wrap, folding back one corner to vent.
• Microwave on high 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
• Slice chicken into thin strips and set aside.
• While chicken cooks, mix the salad greens, water chestnuts, onions and pineapple.
• Mix the olive oil and 2 tsps teriyaki sauce; pour over greens and toss.
• Divide salad greens and place on 2 plates, top with cooked sliced chicken.

TERIYAKI CHICKEN SALAD WITH POPPY SEED DRESSING

Steps:

• Place marinade in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°., Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery, peppers, raspberries and strawberries among six plates; top with chicken. Sprinkle with green onions and cashews. Drizzle with salad dressing.

GRILLED TERIYAKI CHICKEN SALAD

Steps:

• Prepare Sweet-and-Sour Dressing. Brush both sides of pineapple with teriyaki sauce. Brush both sides of chicken with teriyaki sauce sprinkle with seasoned pepper. Heat coals or gas grill. Cover and grill chicken 4 to 6 inches from medium coals 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Grill pineapple 2 to 3 minutes, turning once, until heated through. Cut chicken diagonally into 1-inch strips. Divide salad greens among 4 dinner plates. Top with vegetables. Arrange chicken and pineapple on vegetables. Drizzle with dressing.Sweet-and-Sour DressingAbout 1/4 cup teriyaki baste and glazeReserved pineapple juice1/4 cup white wine vinegar2 tablespoons sugar2 tablespoons vegetable oilAdd enough teriyaki sauce to pineapple juice to equal 1/2 cup. Shake juice mixture and remaining ingredients in tightly covered small container. Shake again just before serving.1 Serving: Calories 325 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 65mg Sodium 1450mg Carbohydrate 29g (Dietary Fiber 3g) Protein 31g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TERIYAKI MANDARIN CHICKEN SALAD

Steps:

• Marinade chicken in teriyaki 30 mins to 1 hour.
• Cook chicken and cut into 1 inch pieces.
• Toss salad mix with salad dressing. Arrange on plates.
• Add chicken to the center.
• Arrange mandarins and avocado decoratively around chicken.
• Sprinkle almonds on top and serve!