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A vibrant teriyaki chicken salad bowl with fresh greens and grilled chicken

Sweet & Savory Teriyaki Chicken Salad Bowl

This recipe features succulent teriyaki chicken served over a vibrant bed of mixed greens and fresh vegetables, offering a perfect balance of sweet and savory flavors. It's a quick and healthy meal that's both satisfying and delicious.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • medium bowl
  • skillet or wok
  • small bowl

Ingredients
  

Teriyaki Chicken

  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 cup teriyaki sauce (store-bought or homemade)
  • 1 tbsp olive oil
  • 1 tsp sesame seeds (for garnish, optional)

Salad Base

  • 6-8 cups mixed greens (romaine, spinach, spring mix, or a blend)
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup shelled and cooked edamame (fresh or frozen)
  • 1/4 cup chopped green onions

Dressing (Optional, or use extra teriyaki)

  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp honey or maple syrup
  • Pinch red pepper flakes (optional)

Instructions
 

Teriyaki Chicken

  • In a medium bowl, combine the cut chicken with 1/4 cup teriyaki sauce, then toss to coat evenly.
  • Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

Cooking Chicken

  • Heat olive oil in a large skillet or wok over medium-high heat.
  • Add marinated chicken to the skillet, reserving extra marinade, and cook for 5-7 minutes until cooked through and lightly browned.

Glazing Chicken

  • Pour the remaining 1/4 cup of teriyaki sauce into the skillet with the cooked chicken.
  • Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken.

Preparing Dressing

  • In a small bowl, whisk together rice vinegar, sesame oil, honey/maple syrup, and red pepper flakes (if using).

Assembly

  • Divide mixed greens among 2-4 bowls, and arrange shredded carrots, sliced cucumber, red bell pepper, edamame, and green onions over the greens.
  • Top each bowl with warm teriyaki chicken and drizzle with homemade dressing or extra teriyaki sauce.
  • Garnish with sesame seeds if desired, and serve immediately.

Notes

For a spicier kick, add a pinch more red pepper flakes to the dressing. You can also customize your salad with other vegetables like snap peas or bell peppers. This recipe is great for meal prepping; simply store the chicken and salad components separately and assemble before serving.