High-Protein Teriyaki Chicken Salad Recipe
A nourishing bowl of tender teriyaki-glazed chicken, crisp vegetables, and edamame tossed in a homemade dressing that delivers a perfect balance of sweet, savory, and protein-packed satisfaction.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">600g chicken breast, cut into strips</li><li class="ingredients-single-item">200g mixed salad greens (spinach, romaine, kale)</li><li class="ingredients-single-item">100g shredded purple cabbage</li><li class="ingredients-single-item">150g edamame beans, shelled and cooked</li><li class="ingredients-single-item">2 medium carrots, julienned</li><li class="ingredients-single-item">1 avocado, sliced</li><li class="ingredients-single-item">2 spring onions, thinly sliced</li><li class="ingredients-single-item">15g sesame seeds (white and black)</li><li class="ingredients-single-item">For the teriyaki sauce:</li><li class="ingredients-single-item">60ml low-sodium soy sauce</li><li class="ingredients-single-item">2 tbsp honey (or maple syrup)</li><li class="ingredients-single-item">1 tbsp rice vinegar</li><li class="ingredients-single-item">2 tsp fresh ginger, grated</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">60ml water</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Meal prep containers (if preparing ahead)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the teriyaki sauce by combining soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a small saucepan. In a separate small bowl, whisk together the cornstarch and water to create a slurry, then set aside. This slurry will thicken your sauce to the perfect consistency for coating the chicken.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Bring the soy sauce mixture to a gentle simmer over medium heat. Once simmering, slowly whisk in the cornstarch slurry and continue to cook for 1-2 minutes, stirring continuously until the sauce thickens enough to coat the back of a spoon. Remove from heat and allow to cool slightly. The sauce will continue to thicken as it cools, creating that glossy restaurant-quality finish.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat a non-stick frying pan over medium-high heat and add 1 tablespoon of oil. Season chicken strips lightly with salt and pepper, then cook in a single layer for 2-3 minutes per side until golden and cooked through (internal temperature should reach 75°C). Work in batches if needed to avoid overcrowding, which would steam rather than sear the chicken.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add two-thirds of the teriyaki sauce to the cooked chicken, tossing to coat evenly. Allow the sauce to bubble and caramelize slightly around the chicken for about 1 minute. The sugars in the honey will create delicious caramelized edges on your chicken, adding depth of flavor and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In large salad bowls or meal prep containers, arrange the mixed greens as a base. Layer the purple cabbage, julienned carrots, edamame beans, and sliced avocado in sections for visual appeal. Placing ingredients in sections rather than tossing them together helps maintain freshness and texture, especially if meal-prepping.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the teriyaki chicken over the vegetables, then sprinkle with sliced spring onions and sesame seeds. The warm chicken will slightly wilt the greens underneath, creating a pleasant contrast of temperatures and textures.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Serve with the remaining teriyaki sauce on the side as dressing. If preparing for meal prep, store the sauce separately and dress just before eating to maintain the crispness of the vegetables. Your salad will stay fresh in airtight containers in the refrigerator for up to 3 days – making this a perfect make-ahead option for busy weekdays!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
How long does teriyaki chicken salad stay fresh when meal prepped?
Teriyaki chicken salad remains fresh for up to 3 days when stored properly in airtight containers in the refrigerator. For best results, store the teriyaki dressing separately and add it just before eating to maintain the crispness of the vegetables.
Can I make this teriyaki chicken recipe more or less sweet?
Yes, you can easily adjust the sweetness by modifying the honey quantity. For less sweetness, reduce to 1 tablespoon or substitute with a natural sweetener like stevia. For a sweeter profile, increase to 3 tablespoons or add a tablespoon of brown sugar.
What's the best way to ensure the chicken in my teriyaki salad stays tender and juicy?
To keep chicken tender, avoid overcooking it—remove from heat when internal temperature reaches 75°C. Slice against the grain and let it rest for a few minutes before adding to the sauce. The cornstarch-thickened teriyaki glaze also helps seal in moisture.
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