Teriyaki Chicken Salad
A unique copycat of the Red Robin Salad with tons of flavor! - YellowBlissRoad
Servings: 4
Ingredients
Salad
- 6 chicken tenders or 2 large breasts
- 1 cup teriyaki sauce
- 8 cups chopped Romaine Lettuce
- 1 carrot shredded
- 1/2 shredded red cabbage
- 1/2 edamame
- 15 oz 1 can mandarin oranges drained
- 1/4 cup sliced almonds toasted
- 1 tbsp sesame seeds toasted
Honey Mustard Dressing
- 2/3 cup mayonnaise
- 3 teaspoon granulated sugar
- 1 1/2 tbsp honey
- 1 tbsp mustard
- 1 1/2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
Instructions
- 1-Chicken : Combine chicken and teriyaki sauce in a sealed ziploc bag and marinate for at least 30 minutes.2- Preheat oven to 400 degrees. Line a baking dish with foil (optional - for easy clean up). Arrange chicken in the baking dish and cook for 10-20 minutes, depending on the thickness of the chicken. Cool before serving.3-Dressing : Combine ingredients in a tighly sealed container (like a mason jar) and shake until well combined. Alternatively, whisk ingredients together in a small bowl. Refrigerate until ready to serve.To prepare the salad:Toast the almonds and sesame seeds on a baking sheet in the 400 degree oven after chicken is done for about 5 minutes.Combine lettuce, carrot, red cabbage and edamame. Toss the salad with half of the honey mustard dressing. Arrange salad on a large platter or divide onto plates. Top with sliced chicken, mandarin oranges, and toasted almonds and sesame seeds. Drizzle with additional dressing or serve on the side.