Chicken Teriyaki Salad

Chicken Teriyaki Salad

For an even quicker salad you could use rotisserie chicken or leftover roast chicken.


  • 2 chicken breasts, boneless, skinless
  • 2 tbs teriyaki sauce
  • 1/2 yellow pepper, sliced
  • 1 onion, sliced
  • 2 tsp olive oil
  • 1 tsp soy sauce
  • 1 avocado, cut into bite-size pieces
  • 1 tomato, sliced, quartered
  • 1/3 cup roasted cashews
  • Lettuce for 2 main meal salads
  • Teriyaki Vinaigrette
  • 2 tbs peanut butter
  • 1 tbs Teriyaki sauce
  • 1 tbs sherry vinegar
  • 1 tsp soy sauce
  • 1 tsp Dijon-style mustard
  • 2 tbs salad olive oil
  • 1 tbs walnut oil


  • Spoon Teriyaki sauce over chicken and let marinate for 15 minutes.
  • Saut onion and pepper in olive oil and soy sauce until crisp-tender.
  • Cook chicken on barbecue grill, 12 – 15 minutes, turning once.
  • Vinaigrette:
  • Mix peanut butter, Teriyaki sauce, vinegar, soy sauce and mustard.
  • Slowly add olive oil, whisking constantly, then whisk in walnut oil.
  • Salad:
  • Prepare lettuce and put in large salad bowl.
  • Add half of dressing to lettuce and toss well to coat.
  • Add peppers, onions, and a bit more dressing if needed, and toss
  • When chicken is done, cut into bite-size chunks
  • Arrange sliced chicken, tomatoes, and avocado on top of salad.
  • Sprinkle with cashews and serve, remaining dressing on the side


You could substitute peanuts for the cashews, and sesame oil for the walnut oil.

Keywords: teriyaki chicken, chicken salad, main course salad

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