Teriyaki Chicken Salad

Our Teriyaki Chicken Salad is a flavor bomb, thanks to the delicious dressing that pulls double duty. Protein-packed chicken thighs are covered in a homemade teriyaki dressing that cooks down to a sticky glaze. They’re sliced and served on a bed of crisp antioxidant-rich veggies, nutty sesame seeds and crunchy fried onions—toss it with some reserved dressing for a restaurant-worthy salad made at home. Keep reading for our expert tips, including why we suggest resting the chicken before cooking, ingredient swaps to switch up the flavors and more. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• For more even cooking, remove the chicken from the refrigerator about 15 minutes before you plan to cook it.
• One of the best ways to achieve consistently sliced bell peppers is to use a mandoline slicer. However, with a steady hand and a sharp chef’s knife, you can get good results.
• This recipe calls for boneless, skinless chicken thighs, but it would work well with skirt steak too.
• As an alternative, scale down the salad and serve this recipe in a lettuce wrap. Choose leaves that are big and sturdy but can fold well, like butter lettuce (aka Boston or bibb) or iceberg.

Nutrition Notes

• Chicken thighs are dark meat, which gives them a richer flavor than chicken breast, and the additional fat helps keep the meat moist. Chicken thighs have slightly more iron than chicken breast and are also an excellent source of protein. 
• Romaine lettuce is a low-carb, hydrating leafy green that contains the antioxidants lutein and zeaxanthin, two carotenoids that are beneficial for maintaining good eye health.
• Red bell peppers have more vitamin C than an orange, which makes them antioxidant-heavy with not only this vitamin, but also beta carotene. They are also low-carb and hydrating, making this vegetable a great choice for multiple dietary patterns. 
• Despite the dietary confusion, carrots are a nutrient-rich root vegetable. They’re packed with inflammation-lowering beta carotene, which converts to vitamin A in the body. This is an essential fat-soluble vitamin that is important for immune function and a healthy immune system.