Teriyaki Chicken Banzai Salad (Printable Version)
Tender teriyaki chicken, mandarins, almonds, and crunchy veggies with rich honey mustard.
# Ingredients:
→ For the Salad
01 -
6 chicken tenderloins or 2 large chicken breasts
02 -
240 ml teriyaki sauce
03 -
8 cups chopped Romaine lettuce
04 -
1 medium carrot, shredded
05 -
60 g shredded red cabbage
06 -
80 g shelled edamame
07 -
1 can (425 g) mandarin oranges, drained
08 -
25 g sliced almonds, toasted
09 -
1 tablespoon toasted sesame seeds
→ For the Honey Mustard Dressing
10 -
150 g mayonnaise
11 -
3 teaspoons granulated sugar
12 -
22 ml honey
13 -
15 ml yellow mustard
14 -
22 ml Dijon mustard
15 -
15 ml apple cider vinegar
16 -
30 ml olive oil
# Steps:
01 -
Combine the chicken with teriyaki sauce in a sealed container and refrigerate for at least 30 minutes to allow flavors to infuse.
02 -
Preheat oven to 200°C. Line a baking dish with foil for easier cleanup. Arrange marinated chicken in the dish and roast for 10–20 minutes, depending on thickness, until fully cooked. Allow to cool before slicing.
03 -
Combine mayonnaise, granulated sugar, honey, yellow mustard, Dijon mustard, apple cider vinegar, and olive oil in a tightly sealed container. Shake or whisk until smooth and homogeneous. Refrigerate until ready to use.
04 -
Place the sliced almonds and sesame seeds on a baking sheet and toast in the oven at 200°C for approximately 5 minutes, until fragrant and golden.
05 -
Toss chopped Romaine lettuce, shredded carrot, red cabbage, and edamame together. Add half the honey mustard dressing and mix until evenly coated.
06 -
Arrange the salad mixture on a serving platter or in individual bowls. Top with sliced teriyaki chicken, drained mandarin oranges, and sprinkle the toasted almonds and sesame seeds over the top. Drizzle with additional dressing or serve on the side.
# Notes:
01 -
Chicken and dressing can be prepared a day in advance for smoother assembly.