High-Protein Teriyaki Chicken Salad Recipe

Learn how to make the best homemade high-protein teriyaki chicken salad with this easy recipe. Perfectly balanced sweet-savory marinade creates caramelized chicken that pairs beautifully with fresh vegetables and a protein boost from edamame. A nutritious meal prep favorite ready in under 30 minutes!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

4 salads

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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 bowl

🔥 Calories: 320 calories

🥑 Fat: 18 g

🧈 Saturated Fat: 3 g

🍞 Carbohydrates: 15 g

🍭 Sugar: 3 g

🍗 Protein: 28 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 380 mg

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in High-Protein Teriyaki Chicken Salad Recipe?

This recipe uses chicken breast, mixed salad greens, purple cabbage, edamame, carrots, avocado, spring onions, and sesame seeds. The homemade teriyaki sauce combines low-sodium soy sauce, honey, rice vinegar, fresh ginger, garlic, cornstarch, and water.

How to cook High-Protein Teriyaki Chicken Salad Recipe at home?

Learn how to cook High-Protein Teriyaki Chicken Salad by first preparing a homemade teriyaki sauce, then searing chicken strips until golden before glazing them in the sauce. Arrange your fresh vegetables in meal prep containers or bowls, top with the glazed chicken, and finish with a drizzle of reserved sauce for a nutritious, balanced meal.

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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