If you crave that perfect balance of savory, sweet, tangy, and fresh, this Teriyaki Chicken Salad with Honey Mustard Dressing is about to win your heart! Inspired by the cult-favorite Red Robin salad, it’s a colorful medley of crisp veggies, juicy chicken glazed in irresistible teriyaki, and the ultimate creamy homemade honey mustard sauce, all sprinkled with crunchy almonds and sesame seeds.
Why You’ll Love This Recipe
- Incredible Flavor Fusion: Each bite brings the deep umami of teriyaki chicken, bright citrus notes from mandarin oranges, and that zingy, creamy honey mustard dressing—pure magic!
- Fast & Fresh for Busy Nights: The salad comes together in under an hour and is perfect for prepping ahead, so you can enjoy restaurant-quality at home even on your busiest days.
- Vibrant Texture & Color: From crisp romaine and shredded carrots to toasted almonds and juicy oranges, every forkful is a delicious medley of crunch, softness, and color.
- Totally Customizable: Swap ingredients to suit your cravings or dietary needs—this Teriyaki Chicken Salad with Honey Mustard Dressing adapts like a pro!
Ingredients You’ll Need
The magic of this Teriyaki Chicken Salad with Honey Mustard Dressing comes from everyday ingredients that each play an essential role. Together, they create flavor fireworks and a rainbow of textures!
- Chicken tenders or large breasts: Juicy, tender chicken acts as a protein-packed canvas for soaking up all that rich teriyaki marinade.
- Teriyaki sauce: This is your flavor powerhouse—choose a thick, bold store-bought sauce or go homemade for extra depth.
- Romaine lettuce: Crunchy, sturdy, and super refreshing, romaine creates the ultimate crisp base for your salad.
- Carrot, shredded: Adds brilliant color, sweetness, and crunch to every bite (plus a bonus of extra veggies!).
- Red cabbage, shredded: Its beautiful purple hue and peppery crunch give this salad signature flair.
- Edamame: These mild, tender green beans are packed with plant protein and a pop of fresh flavor.
- Mandarin oranges: Sweet, tart, and juicy, these bring sunshine and balance into the mix.
- Sliced almonds, toasted: Toasted almonds lend a warm, nutty crunch that absolutely takes this over the top.
- Sesame seeds, toasted: Tiny but mighty! A light toast gives these seeds an irresistibly fragrant, nutty flavor.
- Mayonnaise: Forms the creamy, dreamy base of your honey mustard dressing, ensuring it’s velvety and rich.
- Granulated sugar, honey, mustard & Dijon mustard: Each adds layers to your dressing—sweetness, tang, sharpness, and that classic honey mustard punch.
- Apple cider vinegar: Offers zestiness and keeps your dressing perky (not cloying!).
- Olive oil: For a silky finish to the homemade dressing that clings to every leafy green.
Variations
One of the best parts of this Teriyaki Chicken Salad with Honey Mustard Dressing is how easy it is to riff on. Tweak it for what’s in your fridge, your cravings, or your mood—you really can’t go wrong!
- Swap your protein: Try shrimp, grilled tofu, or even leftover rotisserie chicken for quick weeknight swaps.
- Go vegetarian: Skip the chicken and double up on edamame, or add crispy chickpeas for even more plant-based goodness.
- Different greens: Use baby spinach, arugula, or mixed spring greens as your fresh canvas for a playful twist.
- Boost the crunch: Toss in crispy wonton strips or add sunflower seeds if you’re out of almonds.
- Make it spicy: Add a swirl of sriracha or chopped fresh jalapeño to your honey mustard dressing for a little extra kick!
How to Make Teriyaki Chicken Salad with Honey Mustard Dressing
Step 1: Marinate and Cook the Chicken
Start by placing your chicken and teriyaki sauce in a zip-top bag, making sure every tender gets cozy in that sweet-salty marinade. Pop it in the fridge for at least 30 minutes (or up to overnight for extra flavor punch). When ready, bake at 400°F until the chicken is cooked through, juicy, and sticky with glaze—about 10-20 minutes, depending on thickness. Let it cool before slicing.
Step 2: Whip Up the Honey Mustard Dressing
While the chicken bakes, combine all your dressing ingredients in a small bowl or a jar with a tight lid. Shake or whisk until silky-smooth and gorgeously golden. Taste and adjust the sweetness or tang to suit your personal honey mustard dreams, then chill until ready to use.
Step 3: Toast the Almonds and Sesame Seeds
After the chicken is done, quickly toast the sliced almonds and sesame seeds on a baking sheet in the hot oven. Just 5 minutes is enough for them to turn fragrant and lightly golden—don’t wander off, they toast quickly!
Step 4: Assemble the Salad
In a large bowl, toss together the romaine, carrots, cabbage, and edamame with about half of your honey mustard dressing. Arrange your greens on a platter or divide among plates, then top with the sliced teriyaki chicken, mandarin oranges, and those toasted almonds and sesame seeds. Drizzle extra dressing on top or serve it on the side for those who love extra sauciness!
Pro Tips for Making Teriyaki Chicken Salad with Honey Mustard Dressing
- Maximize Marinade Time: Let your chicken soak in teriyaki as long as possible (overnight if you can!) for extra juicy, flavor-packed pieces.
- Slice Chicken After Cooling: Allow the cooked chicken to rest before slicing so the juices stay put and don’t run all over your greens.
- Double the Dressing: This honey mustard is a hit on everything—make extra for dipping veggies or drizzling on wraps throughout the week.
- Don’t Overdress: Toss salad with just enough dressing to coat, then add more at the table so every bite is flavorful but never soggy.
How to Serve Teriyaki Chicken Salad with Honey Mustard Dressing
Garnishes
Garnishing sets this Teriyaki Chicken Salad with Honey Mustard Dressing apart from any ho-hum salad! A sprinkle of extra toasted sesame seeds, fresh cilantro, or even a few thinly sliced green onions add color and punch. For a final flourish, try a few cracks of black pepper or a zest of lime over the top—it pops beautifully against the sweet-savory flavors!
Side Dishes
This salad is hearty enough to shine as a meal, but if you’re looking for perfect pairings, think light and playful: crispy wonton chips, a bowl of miso soup, or some simple steamed jasmine rice on the side round it out into a restaurant-style spread.
Creative Ways to Present
For an elegant lunch, serve Teriyaki Chicken Salad with Honey Mustard Dressing layered in glasses or mason jars—looks stunning at picnics or on brunch tables! Or, build individual salads on appetizer plates for a beautiful starter. Want kid appeal? Set it up as a salad bar, letting everyone stack their own toppings and drizzle their perfect amount of honey mustard.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (lucky you!), store the chicken, salad greens, and dressing separately in airtight containers in the refrigerator. This keeps everything crisp and fresh for up to three days. Wait to assemble until you’re ready to eat for best results!
Freezing
The chicken is freezer-friendly! Slice and freeze it in portioned bags for future salad inspiration—just skip freezing the greens and dressing, as they don’t thaw well. Almonds, sesame seeds, and even mandarin oranges freeze well on their own if you find yourself with extra.
Reheating
To reheat the chicken, warm it gently in the oven or a skillet over low heat just until it’s heated through and the teriyaki glaze gets sticky again. Avoid microwaving too long, as it can dry out. Always add to your salad cold or warm—dealer’s choice!
FAQs
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Can I use store-bought honey mustard instead of homemade?
Yes, store-bought honey mustard works in a pinch, but making your own at home elevates the salad and gives you control over sweetness, tanginess, and texture—totally worth that extra five minutes!
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What’s the best teriyaki sauce for this recipe?
A thicker, richer teriyaki yields the best glaze—look for one with a deep, umami flavor. You can also make your own using soy sauce, brown sugar, ginger, and garlic for maximum control and freshness.
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Can I meal prep Teriyaki Chicken Salad with Honey Mustard Dressing?
Absolutely! Cook and slice the chicken, prep the veggies, and make the dressing ahead. Store separately and assemble just before serving to keep the greens crisp and flavors vibrant.
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How do I make this salad gluten-free?
This salad is easy to adapt—simply use a certified gluten-free teriyaki sauce and double-check your mustards and other condiments to be sure they’re gluten-free too.
Final Thoughts
This Teriyaki Chicken Salad with Honey Mustard Dressing is pure joy on a plate—bursts of flavor, color, and texture that somehow taste like a treat and a nourishing, wholesome meal all at once. Go on, gather your favorite ingredients, add your personal twist, and let this craveable salad become your new weeknight (or weekend!) staple. I can’t wait for you to fall in love with it, too!
Print
Teriyaki Chicken Salad with Honey Mustard Dressing Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Mixing
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
This Teriyaki Chicken Salad recipe is a delicious copycat version of the popular Red Robin salad, featuring tender marinated chicken, crisp vegetables, mandarin oranges, and a flavorful honey mustard dressing. It’s a perfect balance of sweet and savory flavors in every bite.
Ingredients
Salad
- 6 chicken tenders or 2 large breasts
- 1 cup teriyaki sauce
- 8 cups chopped Romaine Lettuce
- 1 carrot shredded
- 1/2 cup shredded red cabbage
- 1/2 cup edamame
- 1 15–ounce can mandarin oranges drained
- 1/4 cup sliced almonds toasted
- 1 tablespoon sesame seeds toasted
Honey Mustard Dressing
- 2/3 cup mayonnaise
- 3 teaspoons granulated sugar
- 1 1/2 tablespoons honey
- 1 tablespoon mustard
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
Instructions
- Chicken
Combine chicken and teriyaki sauce in a sealed ziplock bag and marinate for at least 30 minutes. Preheat the oven to 400 degrees. Line a baking dish with foil. Arrange chicken in the baking dish and cook for 10-20 minutes. Cool before serving.
- Dressing
Combine all dressing ingredients in a tightly sealed container or whisk together in a small bowl until well combined. Refrigerate until ready to serve.
- To Prepare the Salad
Toast almonds and sesame seeds on a baking sheet in a 400-degree oven 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 platter or plates. Top with sliced chicken, mandarin oranges, toasted almonds, and sesame seeds. Drizzle with additional dressing or serve on the side.
Notes
- You can prepare the chicken the day before and assemble the salad just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 14g
- Sodium: 860mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg
