Hey, friends! Who else loves a good salad, especially during the summer months? Our family has been enjoying some delicious, simple salads this year and one of our favorites is this Asian Teriyaki Chicken Salad. It’s easy to customize for your family’s preference and a fun way to mix some flavors you might not have experimented with before.

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Do even the kids eat the salad?

If you’re familiar with our family, you may be wondering if we have to twist anyone’s arm to eat a salad. We have six kiddos, currently ranging from 13 years to 3 months, and we normally do a little adjusting to make everyone happy on salad night. Sometimes that’s changing out the dressing to a ranch dressing or adding craisins for a little sweetness or just taking the lettuce out of the equation and offering a plate of chicken bites, carrots, cashews, craisins, etc. That’s normally the case with Margaret, our one year old. We were able to make slight changes to this Asian Teriyaki Chicken Salad to make everyone in the family happy!

This salad is a mix of teriyaki chicken that we cooked inside on a grill pan. You could easily cook this outside on the grill. For tastiest results, absolutely use a meat mallet to beat and tenderize the chicken. We used a peanut butter based dressing which really makes the flavors in this salad pop. You can easily swap that out with an oil and vinegar, ranch, etc. Feel free to add and remove ingredients to make the salad work for you and your family.

Note: We invested in a Le Creuset grill pan many years ago and it’s been amazing. Here is a cheaper version too.

Asian Teriyaki Chicken Salad

Teriyaki Chicken and a Peanut Butter Infused Dressing make the flavors in this salad pop

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Salad

Cuisine Chinese

Servings 6 people

Equipment

• Grill or Grill Skillet

Ingredients

  

• 1/2 cup teriyaki sauce
• 1 1/2 lbs chicken breast, pounded with meat mallet
• 1 tbsp olive oil for grill pan
• 2 heads Romaine lettuce you can also use prebagged lettuce or spring mix
• 1 cup chopped carrots
• 1/2 cup green onions, chopped
• 3 halo oranges, peeled and seperated could also use drained, canned mandarin oranges
• 1 can crunchy chow mein noodles
• 1/2 cup raw cashews
• 1 package cole slaw mix

Peanut Butter Dressing

• 5 tbsp peanut butter
• 2 tbsp soy sauce or coconut aminos
• 1 1/2 tbsp rice wine vinegar
• 1 tbsp brown sugar
• 1 clove garlic, peeled and minced
• 1/4 cup water warm water works best

Instructions

 

• Place chicken in large Ziplock bag, beat and tenderize chicken with meat mallet. You may need to transfer to another Ziplock bag if any holes occured during tenderizing. Add teriyaki sauce and let chicken marinate for at least two hours to five hours.
• In a small bowl, whisk together ingredients for Peanut Butter dressing. You can store in refrigerator until ready to use.
• Prep all of your salad ingredients. Chop lettuce, carrots, green onions, etc.
• Brush skillet or grill with olive oil. Cook your chicken on grill or on grill pan until completely cooked through.
• Chop your cooked chicken. Assemble your salad ingredients. Drizzle peanut dressing on top. Serve immediately.