Teriyaki Chicken Mandarin Salad

Name: Teriyaki Chicken Mandarin Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Asian
Ingredients: 6 chicken tenders or 2 large chicken 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; 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

Recipe by Sam Rivera · Updated July 2025

Chicken Salad Asian-Inspired

There's something magical about the first bite of this Teriyaki Chicken Mandarin Salad-the way the sweet teriyaki-coated chicken meets the bright, juicy mandarin oranges and the crunch of fresh vegetables. Home cooks adore it for weeknight dinners when they want something light but satisfying, and it's perfect for potlucks where you want to impress without slaving over the stove. The combination of textures and flavors makes every forkful exciting, turning what could be just another salad into a memorable meal that even picky eaters will love.

What Makes This Recipe Special

The teriyaki chicken is double-coated for maximum flavor absorption-marinated in the sauce before baking, then brushed again post-cooking to create a glossy, sticky exterior that clings to every bite.
The dressing is a triple-threat of sweet, tangy, and mustardy notes, balancing the richness of the chicken with just enough acidity from apple cider vinegar to cut through the fat.
Toasted almonds and sesame seeds add layers of texture and nutty depth, elevating the salad from simple to sophisticated without requiring any fancy ingredients.
The edamame and shredded veggies sneak in plant-based protein and fiber, making this salad feel hearty yet virtuous-a rare combo in the lunch/dinner world.

⏱ 55 mins

Asian

Servings 4

Ingredients

6 chickentenders or 2 large chicken breasts

1 cupteriyaki sauce

8 cupschopped Romaine lettuce

1 carrot, shredded

1/2 cupshredded red cabbage

1/2 cupedamame

1 (15-ounce) can mandarin oranges, drained

1/4 cupsliced almonds, toasted

1 tablespoonsesame seeds, toasted

2/3 cupmayonnaise

3 teaspoonsgranulated sugar

1 1/2 tablespoonshoney

1 tablespoonmustard

1 1/2 tablespoonsDijon mustard

1 tablespoonapple cider vinegar

2 tablespoonsolive oil

Nutrition

697 caloriesCalories

Per serving · Values are estimates

Instructions

Combine chicken and teriyaki sauce in a sealed bag and marinate for at least 30 minutes.

Preheat oven to 400°F. Line a baking dish with foil and arrange chicken in the dish. Cook for 10-20 minutes depending on thickness. Cool before serving.

Combine dressing ingredients in a container and shake until well combined, or whisk them in a small bowl. Refrigerate until ready to serve.

Toast almonds and sesame seeds on a baking sheet in the 400°F oven for about 5 minutes.

Combine lettuce, carrot, red cabbage, and edamame. Toss with half 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.

Essential Tips

Marinate overnight

For the most flavorful chicken, let it marinate in teriyaki sauce overnight in the fridge. This allows the meat to absorb the sauce deeply, resulting in a more intense taste even after baking.

Briefly chill chicken

After baking, let the chicken cool slightly before slicing to retain its juices. If you slice it while hot, the juices will run out, leaving the meat dry and flavorless.

Dress just before serving

Toss the salad with dressing no more than 10 minutes before serving to prevent the lettuce from wilting. The dressing will wilt the greens faster if left sitting too long.

Toast nuts separately

Toast the almonds and sesame seeds in a dry pan or on a baking sheet in the oven for just 3-5 minutes until golden. Over-toasting can make them bitter and ruin the texture.

Use fresh oranges

If you can find fresh mandarin oranges in season, they're far superior to canned. Their bright acidity and tender segments add a luxurious touch to the salad.

Smart Swaps & Variations

Spicy Mandarin Salad Add 1 teaspoon of sriracha or chili crisp to the dressing for a kick, or sprinkle crushed red pepper flakes over the salad for heat lovers.

Avocado twist Slice 1 ripe avocado and add it to the salad just before serving for a creamy, buttery contrast to the crunchy veggies.

Grilled chicken Swap baked chicken for grilled chicken tenders marinated in the same teriyaki sauce for a smoky, charred flavor.

Low-carb Replace the sugar in the dressing with a sugar-free sweetener like monk fruit, and omit the mandarin oranges to keep carbs in check.

What to Serve With This

Serve with a side of steamed jasmine rice or cauliflower rice for a complete meal that's easy to scale up for a crowd.
Pair with iced green tea or a light lager to complement the sweet-savory flavors without overpowering them.
Add a bowl of miso soup on the side for a full Asian-inspired dinner that feels restaurant-worthy.
Serve at a summer picnic or potluck-it's sturdy enough to hold up in transport but light enough to enjoy in the heat.

Storage & Reheating

Storage

Store leftover chicken and salad components separately in airtight containers in the fridge for up to 3 days. Keep the dressing in a separate container to preserve its texture.

Reheating

Reheat the chicken in a skillet over medium heat for 3-4 minutes, or microwave it for 30 seconds, covered with a damp paper towel. Avoid high heat to prevent drying it out.

Expert Chef Tips

For extra depth in the teriyaki sauce, add 1 teaspoon of grated fresh ginger and 1 minced garlic clove to the marinade. This infuses the chicken with aromatic notes that elevate the dish.
Use a mandoline to slice the carrot and cabbage paper-thin for an even, elegant presentation and quicker eating. Just be sure to use the safety guard to protect your fingers!
If your teriyaki sauce is too thick, thin it with 1 tablespoon of water before marinating the chicken. This ensures even coating and prevents the sauce from burning during baking.

Equipment You’ll Need

Baking sheet (for chicken and toasting nuts)
Mixing bowls (for marinating chicken and mixing salad)
Salad spinner (for drying lettuce and veggies)
Whisk or shaker bottle (for dressing)

Nutritional Benefits

This salad is a balanced meal, providing around 35g of protein per serving from the chicken and edamame, which helps keep you full and supports muscle repair.
The edamame and almonds contribute healthy fats and fiber, with about 5g of fiber per serving, aiding digestion and promoting heart health.
While the dressing adds calories, it's made with honey and mustard for a natural sweetness and tang, avoiding artificial additives found in many store-bought dressings.
A single serving clocks in at around 697 calories, making it a satisfying yet reasonable option for a main-course salad, especially when paired with a lighter side like steamed veggies.

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Frequently Asked Questions

Can I use store-bought teriyaki sauce?

Yes! Store-bought teriyaki sauce works well, but opt for a high-quality brand with minimal additives. For the best flavor, look for one that contains ginger and garlic. If it's too sweet, add a splash of soy sauce or a pinch of salt to balance it.

What's the best way to slice the chicken for this salad?

Slice the chicken against the grain into thin strips for the most tender texture. If using whole chicken breasts, slice them horizontally into thin cutlets before marinating to ensure even cooking and faster baking.

Can I make the dressing ahead of time?

Absolutely! The dressing will keep in the fridge for up to 5 days in an airtight container. The flavors will meld together even more over time, making it taste richer. Just give it a good shake or stir before using.

How do I prevent the salad from getting soggy?

Keep the dressing separate until just before serving. Also, avoid washing the lettuce too far in advance-excess moisture is the enemy of crisp salad greens. Use a salad spinner to dry the greens thoroughly.

Can I make this salad vegetarian?

Yes! Swap the chicken for crispy baked tofu or tempeh marinated in the same teriyaki sauce. Press the tofu for at least 30 minutes before marinating to remove excess water and ensure it absorbs the flavors well.

What's a good substitute for edamame?

If you can't find edamame, use shelled peas, chickpeas, or even crispy baked chickpeas for a similar texture and protein boost. For extra crunch, add a handful of toasted pumpkin seeds.

Can I use a different type of lettuce?

Romaine is classic, but you can use butter lettuce, kale, or a mix of baby greens for a more delicate texture. Just keep in mind that heartier greens like kale may need a more robust dressing to coat them well.

How can I make this salad more kid-friendly?

Let kids assemble their own salads with small bowls of components. Use fun-shaped cookie cutters to cut the mandarin oranges into stars or hearts, and let them sprinkle their own almonds and sesame seeds for engagement.