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
