Light and Crisp Teriyaki Chicken Salad
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This four-step crispy teriyaki chicken salad combines crunchy greens, juicy chicken, and a savory-sweet teriyaki dressing for a refreshing yet satisfying meal any night of the week. Tender chicken in homemade teriyaki dressing is cooked in a pan and tossed with crisp vegetables makes every bite exciting. The homemade teriyaki dressing ties it all together with bold flavor to contrast the simple salad. If you’re looking to eat more Asian-inspired dishes, try this soy ginger whole roast fish (that’s definitely restaurant quality!) or my super shareable sweet and spicy teriyaki salmon lettuce cups, which are perfect for hosting.
Why You’ll Love This Recipe
- Flavorful contrast – Flavorful chicken meets fresh produce, crispy chow mein noodles and sweet teriyaki.
- Balanced meal – Protein and veggies make it great for lunch or dinner.
- Crowd-friendly – Easy to scale for meal prep or weeknight dinners.
About Homemade Teriyaki Sauce
This homemade teriyaki sauce is made with just a few classic ingredients — brown sugar, mirin, and soy sauce — simmered together until thick, glossy, and perfectly sticky. The simple, no-frills sauce adds rich, savory-sweet flavor to the salad without any unnecessary additives. While homemade teriyaki sauce delivers the best results, a store-bought version can easily be used for a quick and easy lunch.
Key Ingredients in This Recipe
- Chicken thighs – I use boneless, skinless chicken thighs in this recipe. They are both a cheaper cut as well as extremely flavorful. Chicken breasts can also be used if preferred.
- Chow mein – Crispy chow mein noodles made from enriched wheat flour add a crunch to this salad. While you can make them yourself I recommend using store-bought crispy noodles. They’re quickly deep-fried so they’re light and crunchy.
- Romaine – The base of the salad is crisp romaine hearts but you can easily swap for another favorite green or shredded cabbage.
- Bean sprouts – Mung bean sprouts add texture to the salad. Look for them fresh in bags in produce sections of grocery stores or canned in the Asian section of markets. They can easily be omitted based on preference.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Simmer the teriyaki sauce until it’s thick and glossy, then refrigerate it for up to 2 weeks. Making it ahead of time speeds up dinner time! I also recommend prepping the chicken the night before so every bite is juicy and seasoned to the core.
Swaps and Substitutions
- Chicken: Use grilled or fried chicken tossed in teriyaki sauce. I love air frying chicken nuggets then tossing them in some homemade teriyaki!
- Greens: Substitute mixed greens with romaine, kale, or napa cabbage.
- Teriyaki Sauce: Swap for bottled teriyaki or a honey soy dressing.
- Toppings: Add toasted almonds, sesame seeds for extra crunch or swap the chow mein noodles for wonton strips.
- Veggies: Use cucumbers, bell peppers, or snap peas for variation. You can also top with sliced avocado.
- Bean sprouts: Bean sprouts aren’t recommended to anyone pregnant and can easily be omitted in this salad.
How to Make Teriyaki Chicken Salad (Step-by-Step)
In a small saucepan over medium heat bring the brown sugar, mirin and soy sauce to a boil, stirring until the sugar dissolves. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened and reduced, about 30 minutes. Remove from heat and let cool. It can be made up to 2 weeks ahead of time and refrigerated in an airtight container.
Place the chicken thighs and half of the teriyaki sauce into a large bowl or large re-salable plastic bag. Refrigerate for at least an hour and up to overnight.
Remove the chicken from the marinade. Heat a large nonstick skillet to medium, add the vegetable oil and heat through. Working in batches if needed, add the chicken thighs to the pan and cook until completely cooked through, about 4 minutes on each side, lowering the heat if the teriyaki sauce begins to caramelize too fast. Remove and slice the thighs and sprinkle with the sesame seeds.
In a large salad bowl toss together the romaine, chow mein noodles, sprouts, green onion, sesame oil and rice vinegar. Top the salad with the teriyaki chicken and drizzle with 2 tablespoons of the remaining sauce teriyaki sauce.
How to Serve Teriyaki Chicken Salad
- Plated: Serve immediately after tossing.
- On the Side: Offer extra teriyaki dressing or spicy mayo for drizzling.
- Pairings: Pair with jasmine rice or steamed edamame for a complete meal.
How to Store Teriyaki Chicken Salad
- Refrigerator: Store chicken and salad components separately in airtight containers for up to 3 days.
- Make-Ahead: Prep the dressing and chop vegetables ahead of time.
- Reheating: Warm chicken in the oven or air fryer before adding to fresh greens.
FAQ – Frequently Asked Questions
Yes! Prep the chicken and dressing ahead, but assemble just before serving to the greens and chow mein noodles stay crisp.
Absolutely, a good quality bottled teriyaki sauce works in a pinch.
Toasted almonds, sesame seeds, or swapping the chow mein noodles for wonton strips are great options.
Yes. Swap the soy sauce in the teriyaki with tamari and omit the chow mein noodles.
Other Recipes to Try
If you loved this light crispy teriyaki chicken salad for a weekday lunch, check out some of these other Asian-inspired recipes:
- Sweet and Spicy Teriyaki Lettuce Cups
- Garlic Soy Chicken Wings with Herbs and Peanuts
- Whole Roast Fish with Asian Spices
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Light and Crisp Teriyaki Chicken Salad
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Ingredients:
For the teriyaki chicken:
- ½ cup (packed) light brown sugar
- ½ cup mirin
- ½ cup low-sodium soy sauce
- 4 medium skinless, boneless chicken thighs
- 1 tablespoon vegetable oil
- 1 teaspoon white sesame seeds
For the salad:
- 2 medium hearts of romaine, finely chopped
- 1½ cups crispy chow mein noodles
- 1½ cups bean sprouts
- 3 green onions, thinly sliced
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
Instructions:
For the teriyaki chicken:
- In a small saucepan over medium heat bring the brown sugar, mirin and soy sauce to a boil, stirring until the sugar dissolves. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened and reduced, about 30 minutes. Remove from heat and let cool.
- The sauce can be made up to 2 weeks ahead of time and refrigerated in an airtight container.
- Place the chicken thighs and half of the teriyaki sauce into a large bowl or large re-salable plastic bag. Refrigerate for at least an hour and up to overnight.
- Remove the chicken from the marinade. Heat a large nonstick skillet to medium, add the vegetable oil and heat through. Working in batches if needed, add the chicken thighs to the pan and cook until completely cooked through, about 4 minutes on each side, lowering the heat if the teriyaki sauce begins to caramelize too fast. Remove and slice the thighs and sprinkle with the sesame seeds.
For the salad:
- In a large salad bowl toss together the romaine, chow mein noodles, sprouts, green onion, sesame oil and rice vinegar. Top the salad with the teriyaki chicken and drizzle with 2 tablespoons of the remaining sauce teriyaki sauce.
Notes:
Nutrition:
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