Tangy Teriyaki Chicken Salad

Tangy Teriyaki Chicken Salad


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Chicken smothered in teriyaki sauce sits atop a bed of crisp romaine lettuce, pungent red onion, and shredded carrots in this sweet and refreshing Asian-inspired salad. Add a slight crunch to your chicken by sprinkling it with sesame seeds.

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

4-6 servings


  • 2 Boneless Skinless Chicken Breasts
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 2 Tbs. Olive Oil
  • 1/2 C. Teriyaki Sauce
  • 1 head Romaine Lettuce, shredded
  • 4 C. Red Cabbage, shredded
  • 2/3 C. Shredded Carrots

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Season both sides of each chicken breast with salt and pepper. Warm the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 minutes on each side, or until the chicken is cooked through. Remove and let rest for 5 minutes before slicing chicken into strips. In a medium bowl, combine the chicken strips and teriyaki sauce, and toss to coat. In a large bowl, toss together the romaine lettuce, red cabbage, and carrots until well-combined. Spread the salad out on a serving dish and top with slices of teriyaki chicken.

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