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Teriyaki Chicken Salad with Ginger Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salads
Cuisine Japanese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Teriyaki Chicken:
  • 2 boneless, skinless chicken breasts
  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tbsp mirin (Japanese sweet rice wine)
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
  • For the Ginger Dressing:
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 1 small garlic clove, minced
  • 2 tbsp vegetable oil or avocado oil
  • 1 tsp lime juice (optional, for brightness)
  • For the Salad:
  • 4 cups mixed salad greens (romaine, spinach, or spring mix)
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1/4 cup edamame (cooked and cooled)
  • 1/4 cup red cabbage, shredded
  • 1 avocado, sliced
  • 1 tbsp toasted sesame seeds
  • 2 tbsp chopped green onions

Instructions
 

  • Step 1: Prepare the Teriyaki Sauce : In a small saucepan, whisk together soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat. Add the cornstarch-water mixture and cook for 1–2 minutes until the sauce thickens slightly. Remove from heat and set aside.
  • Step 2: Cook the Chicken : Season the chicken lightly with salt and pepper. Heat a grill pan or skillet over medium-high heat. Cook chicken for about 6–7 minutes per side or until golden brown and cooked through (internal temp 165°F / 75°C). Brush the chicken with prepared teriyaki sauce during the last few minutes of cooking. Let the chicken rest for 5 minutes, then slice thinly.
  • Step 3: Prepare the Ginger Dressing : In a small bowl or blender, combine rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, vegetable oil, and lime juice. Whisk or blend until emulsified. Taste and adjust seasoning if needed. Chill until ready to use.
  • Step 4: Assemble the Salad : Arrange mixed greens in a large salad bowl. Top with shredded carrots, bell pepper slices, cucumber, cabbage, edamame, and avocado. Place sliced teriyaki chicken on top. Drizzle generously with ginger dressing. Garnish with sesame seeds and green onions.