Teriyaki Chicken Salad with Creamy Dressing – Fresh, Savoury & Better Than Takeout

on

This teriyaki chicken salad is the perfect balance of bold umami flavour and crisp freshness. Juicy pan-seared chicken glazed in a glossy homemade teriyaki sauce is paired with crunchy vegetables and a rich, creamy sesame dressing for a salad that eats like a full meal. It’s satisfying, vibrant, and ideal for anyone craving something wholesome yet indulgent. This dish brings Japanese-inspired flavours into an easy, everyday salad you’ll want on repeat.

Teriyaki is a classic Japanese cooking style that combines sweet, savoury, and slightly tangy flavours, traditionally made with soy sauce, sugar, and mirin. In this recipe, honey and brown sugar create that signature glossy glaze while garlic, ginger, and sesame oil add depth and aroma. The contrast between warm teriyaki chicken and cool, crisp vegetables makes this salad especially appealing. Packed with lean protein, fibre-rich vegetables, and healthy fats, it’s both nourishing and satisfying. For the best texture, choose firm cucumbers, crisp lettuce, and fresh cherry tomatoes with vibrant colour. This salad can be prepped ahead, making it perfect for meal prep, lunches, or light dinners without sacrificing flavour.

Key Ingredients & Their Roles

• Chicken breast → Lean protein that absorbs the teriyaki flavours while staying juicy when cooked correctly.
• Soy sauce → Provides deep umami and saltiness, forming the backbone of both the marinade and dressing.
• Honey & brown sugar → Create sweetness and caramelisation for a glossy teriyaki glaze.
• Garlic & ginger → Add warmth, aroma, and classic Asian flavour depth.
• Cornstarch (cornflour) → Thickens the teriyaki sauce, helping it cling to the chicken.
• Sesame oil & sesame seeds → Deliver nutty richness and authentic aroma.
• Kewpie mayonnaise → Creates a creamy, slightly tangy dressing with extra umami.
• Fresh vegetables → Add crunch, colour, hydration, and balance to the savoury chicken.


Teriyaki Chicken Salad with Creamy Dressing Recipe 

Prep Time: 25 minutes |Cook Time: 15 minutes |Total Time: 40 minutes |Cuisine Type: Japanese-inspired |Calories (Estimate): ~520 kcal per serving |Serving Size: Serves 4

πŸ“ Ingredients

Teriyaki Chicken

  • 1 kg chicken breast, sliced in half horizontally (2.2 lb)

  • 1 Tbsp oil (olive or neutral oil)

Teriyaki Marinade

  • ⅓ cup soy sauce (80 ml)

  • ⅓ cup water (80 ml)

  • 2 Tbsp cornstarch (cornflour)

  • 1 Tbsp rice vinegar

  • 2 Tbsp honey

  • 2 Tbsp brown sugar

  • 1 tsp chilli flakes

  • 1 tsp minced ginger

  • 1 Tbsp minced garlic

  • 1 Tbsp sesame oil

  • 1 tsp sesame seeds

Creamy Salad Dressing

  • 2 Tbsp honey

  • 2 Tbsp rice vinegar

  • 5 Tbsp Kewpie mayonnaise

  • 1 Tbsp soy sauce

  • 2 tsp Dijon mustard

  • ½ Tbsp sesame oil

Salad

  • 1 cucumber, thinly sliced

  • 350 g cherry tomatoes (12 oz), halved

  • 100 g lettuce leaves (3.5 oz)

  • 2 cups red cabbage, finely sliced

  • 1 carrot, julienned

πŸ‘¨‍🍳 Instructions

1️⃣ Prepare the teriyaki marinade

  • In a bowl, whisk together soy sauce, water, cornstarch, rice vinegar, honey, brown sugar, chilli flakes, ginger, garlic, sesame oil, and sesame seeds until smooth. 


2️⃣ Marinate the chicken

  • Place the sliced chicken breast into the marinade.

  • Mix well to coat evenly.

  • Cover and marinate for at least 20 minutes in the fridge.

3️⃣ Cook the chicken

  • Heat a large pan over medium heat (180°C / 350°F).

  • Add oil, then place the chicken into the pan.

  • Cook for 5–7 minutes per side until golden and fully cooked (internal temperature 75°C / 165°F). 


  • Let the sauce thicken and glaze the chicken.

4️⃣ Prepare the salad dressing

  • In a bowl, whisk together honey, rice vinegar, mayonnaise, soy sauce, Dijon mustard, and sesame oil until smooth and creamy. 


5️⃣ Prepare the vegetables

  • Wash and thinly slice all vegetables for the best texture and presentation.

6️⃣ Assemble the salad

  • Slice the cooked chicken into strips.

  • In a large bowl, combine vegetables and drizzle with dressing.

  • Top with warm teriyaki chicken and extra sesame seeds if desired. 


Tips & Ingredient Substitutions

  • Gluten-free: Use gluten-free soy sauce or tamari.

  • Vegan option: Replace chicken with pan-fried tofu or tempeh.

  • Lighter dressing: Swap half the mayonnaise for Greek yoghurt.

  • Extra flavour: Add a squeeze of lemon or a sprinkle of furikake.

  • Time-saving: Use pre-shredded cabbage and carrots.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?
Yes. Store chicken, vegetables, and dressing separately and assemble before serving.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.

Can I grill the chicken instead?
Absolutely. Grill over 200°C / 400°F for a smoky flavour.

What can I use instead of Kewpie mayo?
Regular mayonnaise works, but add a pinch of sugar for balance.

Wrap-Up 

This teriyaki chicken salad proves that salads don’t have to be boring. It’s bold, fresh, and satisfying—perfect for lunch, dinner, or meal prep. Try it once, and it’ll become a regular in your kitchen.

Share your version in the comments—did you add avocado, swap the protein, or make it spicy?
For another flavour-packed meal, check out my Chicken Stir Fry with Broccoli on the blog.

Keywords (ν‚€μ›Œλ“œ)

Teriyaki chicken salad, Japanese chicken salad, healthy chicken salad recipe, homemade teriyaki sauce, sesame chicken salad, 데리야끼 μΉ˜ν‚¨ μƒλŸ¬λ“œ, 일본식 μƒλŸ¬λ“œ, μΉ˜ν‚¨ μƒλŸ¬λ“œ λ ˆμ‹œν”Ό, 데리야끼 μ†ŒμŠ€, κ±΄κ°•ν•œ μƒλŸ¬λ“œ


Comments

Post a Comment