This Grilled Teriyaki Chicken Salad is an easy-to-prepare healthy recipe for lunch or dinner! The tender, juicy chicken adds so much to any salad. It is so amazingly delicious that I know it will become a go-to recipe when you grill chicken!
There are so many ways to make a fabulous salad using your grill! This Italian-inspired Grilled Panzanella Salad is perfect for your summer grilling menu! If you are looking for an amazing side dish, this Tex-Mex-inspired Southwest Corn Salad is just the recipe you need!
Can you use store-bought teriyaki sauce as a marinade?
The short answer is yes, you can use store-bought teriyaki sauce for the marinade. But I would highly recommend making and using your own Teriyaki sauce. It is very simple and uses simple, common ingredients. Like I always say, homemade is better than store-bought!
Why I Love This Recipe
- Easy to prepare
- Healthy recipe
- Super flavorful
- Looks and tastes amazing
Helpful Items for This Recipe
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What do You need to make this grilled TERIYAKI CHICKEN SALAD?
As I mentioned earlier, make your own teriyaki sauce; it’s easy and tastes way better than any store-bought sauce. For the salad, it is pretty much wide open. Use your favorite veggies or whatever you have in your fridge. There are no hard and fast rules for the salad.
Teriyaki Chicken Ingredients
- Boneless, skinless chicken breasts – Chicken breasts work great, but you could substitute chicken thighs if you like.
- Soy sauce – I prefer to use low-sodium soy sauce.
- Honey – For a touch of sweetness.
- Garlic, minced – Fresh garlic is best, but you can use pre-minced garlic as a shortcut.
- Ginger, minced – Jarred ginger is much easier and as good as fresh.
- Fresh ground pepper – I always use fresh ground pepper when I can, the flavor is much better than pre-ground pepper.
- Teriyaki Sauce – You can use store-bought or homemade teriyaki sauce. (optional)
Salad Ingredients
- Extra virgin olive oil – It has a great taste and adds so much flavor to any recipe.
- Mixed greens – You can use any greens here, spinach, arugula, spring mix, or romaine.
- Diced pineapple – Fresh if you can get it, but canned also works.
- Cherry tomatoes – Add a splash of color to the salad.
- Small sweet onion, thinly sliced – You can use either a sweet onion or red onion in the salad.
- Sea salt – Enhances the flavor of the dish.
- Fresh ground pepper – Like sea salt, it brings out the flavors of the salad.
- Balsamic vinegar – The vinegar adds a nice tang to the salad.
- Freshly squeezed lemon juice – Helps brighten all the flavors of the salad.
How to prepare grilled teriyaki chicken salad
Start by slicing the boneless skinless chicken breasts in half length-wise. This creates thinner pieces of chicken and helps them cook faster.
Then, mix up the marinade. In a small bowl, combine the soy sauce, honey, minced garlic, minced ginger, and fresh ground pepper. Stir until everything is mixed well.
Place the chicken pieces into a shallow bowl or resealable plastic bag. Pour the teriyaki marinade over the chicken and ensure that all the chicken pieces are coated with the marinade. Place in the refrigerator for at least 1 hour or up to 4 hours.
When you are ready to cook the chicken, preheat your grill to medium-high. Once the grill is preheated, remove the chicken from the marinade, place it on the grill, and discard the marinade.
Cook the chicken for about 7 – 9 minutes per side. You want the chicken to be cooked to an internal temperature of 165 degrees F. You may need to adjust the cooking time based on the thickness of your chicken breasts.
Once the chicken is cooked, remove it from the grill and set it aside to allow it to rest for 5 – 10 minutes. If you like, you can lightly brush the chicken with teriyaki sauce. This adds additional flavor to the chicken and salad overall.
While the chicken is resting, you can prepare the salad. In a large bowl, add mixed greens, diced pineapple, cherry tomatoes, and sliced onion.
Drizzle with extra virgin olive oil, then sprinkle with sea salt and fresh ground pepper to taste. Gently toss everything together.
Slice the cooked chicken into bite-size strips and top the salad with the chicken. Drizzle the salad with the balsamic vinegar and the fresh lemon juice.
Serve immediately and enjoy!
Pin it HERE!!
Pin it HERE!!
Grilled Teriyaki Chicken Salad
Ingredients
For the Teriyaki Chicken:
- 2 boneless skinless chicken breasts (about 1.1 lbs total or 500 g)
- 2 Tbsps soy sauce
- 1/2 Tbsp honey
- 3/4 tsp minced garlic
- 1/2 tsp minced ginger
- 1/4 tsp fresh ground black pepper
- 1 Tbsp Teriyaki sauce optional
For the Salad:
- 1 Tbsp extra virgin olive oil
- 4 cups mixed greens about 7 oz or 200 g, such as spinach, arugula, or romaine
- 1 cup diced pineapple about 5 oz or 150 g
- 1 cup cherry tomatoes halved (about 5 oz or 150 g)
- 1 small sweet onion thinly sliced
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- 1 Tbsp balsamic vinegar
- 1 tsp freshly squeezed lemon juice
Instructions
For the Teriyaki Chicken:
- Slice the chicken breasts in half horizontally to create thinner pieces (this helps them cook faster and evenly).
- Place the chicken pieces in a shallow bowl or a ziplock bag.
- In a small bowl, combine the soy sauce, honey, minced garlic, minced ginger, and cracked black pepper. Stir until well mixed.
- Pour the marinade over the chicken, ensuring the chicken is fully coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour.
- Tip: For deeper flavor, marinate the chicken for up to 4 hours.
- Preheat your grill or grill pan over medium-high heat (about 375°F to 400°F).
- Once the grill is hot, place the chicken on the grill and discard the marinade. Cook for about 7-9 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.
- Tip: If using a grill pan, you can also cook the chicken on the stovetop over medium-high heat. You may need to adjust the time depending on the thickness of your chicken.
- Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. Brush with the teriyaki sauce if using.
- Slice it into thin strips or bite-sized pieces.
For the Salad:
- In a large salad bowl, add the mixed greens, diced pineapple, cherry tomatoes, and sliced onion.
- Drizzle with the extra virgin olive oil, then sprinkle with sea salt and ground black pepper to taste. Toss everything gently to combine.
- Top the salad with the grilled teriyaki chicken slices and drizzle with the balsamic vinegar and fresh-squeezed lemon juice.
- Serve immediately and enjoy!
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