Classic Teriyaki Chicken Salad Bowl — Sweet, Savory, and Meal-Prep Friendly.
This flavorful teriyaki chicken salad bowl is perfect for a healthy and satisfying meal. It's packed with fresh vegetables and can be easily prepped ahead of time for quick lunches or dinners.
Equipment
- medium bowl
- large non-stick skillet
- small bowl or jar
- four large bowls or meal-prep containers
- whisk
Ingredients
For the Teriyaki Chicken
- 1 lb boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- ½ cup teriyaki sauce low sodium preferred
- 1 tbsp sesame oil
- 1 clove garlic minced
- 1 tsp fresh ginger grated
For the Salad Base
- 6 cups mixed greens spinach, romaine, spring mix
- 1 cup shredded red cabbage
- 1 large carrot julienned or shredded
- 1 red bell pepper thinly sliced
- 1 cup edamame, shelled frozen is fine, just thaw first
- ½ cucumber diced
For the Dressing
- 3 tbsp rice vinegar
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger grated
- ½ tsp sriracha optional, for a kick
Optional Toppings
- Sesame seeds
- Chopped green onions
- Crunchy noodles or wonton strips
Instructions
Marinate the Chicken
- Combine teriyaki sauce, sesame oil, minced garlic, and grated ginger in a bowl with chicken pieces. Toss to coat and marinate for 15-30 minutes in the refrigerator.
Cook the Chicken
- Heat a large non-stick skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes until cooked through and slightly caramelized, then set aside to cool.
Prepare the Dressing
- Whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, and sriracha in a small bowl or jar, then adjust seasoning.
Assemble the Bowls
- Divide mixed greens among four large bowls. Arrange shredded red cabbage, julienned carrot, sliced red bell pepper, edamame, and diced cucumber over greens, then add equal portions of cooked teriyaki chicken.
Finish and Serve
- Drizzle with prepared dressing just before serving. Optionally, sprinkle with sesame seeds, chopped green onions, or crunchy noodles.
Notes
For meal prepping, keep the dressing separate and add just before serving to prevent the salad from getting soggy. Adjust the sriracha to your spice preference, or omit for a milder flavor. Feel free to customize the vegetables based on what you have on hand or prefer.