Easy Teriyaki Chicken Salad
I don’t have much to say other than, we love this easy teriyaki chicken salad! It is such a crowd pleaser and it is perfect as a main course or a side, I mean who wouldn’t want an easy teriyaki chicken salad?! It’s beautiful to bring to showers, parties, BBQ’s, or just to eat something fresh and delicious at your own dinner. Before you move on here’s our Easy teriyaki Chicken Recipe, so you can grab the teriyaki sauce recipe. just sub chicken breasts instead of thighs and bake at 350 for 30 minutes.
You may be tempted to switch things up with the mix of ingredients, but don’t. I know some of you may shy away from celery or peppers, but I’m serious, it all works perfectly together. And the best part? It’s easy. Hardly any thought on your part. In fact you could even buy the frozen Teriyaki Chicken if you don’t want to make your own.
My Aunt Paula and her hubby are fantastic chefs and I love to find new recipes from them. This one we had at their son’s wedding reception and I fell in love. When asked to bring it to another cousin’s wedding luncheon I was completely on board. YES! Yes, I will!
Don’t be afraid to switch up your normal salad, and don’t be nervous about the list of ingredients. You’ll be fine, and you will have a salad to take to all sorts of things that you can be super proud of. You. Are. Welcome.
Easy Teriyaki Chicken Salad
- 3-4 Chicken Breasts, cooked in Teriyaki sauce*see note
- 1 Large Bag of Spring Salad Mix
- 1 Can Mandarin Oranges, drained (I left these out this time since my kids tend to eat those and nothing else)
- 1 Cup Celery, sliced *optional
- 1 Red Bell Pepper, Sliced
- 1 Green Bell Pepper, sliced
- 1 Can Pineapple Chunks, drained
- 4 Green Onions, chopped
- 1 Cup Raspberries
- 1 Cup Cashews
- Dressing (recipe follows)
- In a blender combine,
- ¾ Cup White Sugar
- 1 Teaspoon Dry Mustard
- 2½ Tablespoons White Vinegar
- 2½ Tablespoons Apple Cider Vinegar
- 1 Tablespoon Diced, Red Onion
- 1 Cup Canola Oil
- 1½ Tablespoons of Poppy Seeds
- In a large platter, flat to spread out, arrange the lettuce with all of the other ingredients on top, leaving the cashews to be added right before serving, so as to not get soggy.
- Sometimes it's also nice to just arrange the ingredients around the side, so everyone can take what they want if it is being served family style in a casual setting.
- Drizzle the dressing and top with cashews, serve immediately.
- Blend the sugar, mustard and vinegars on high until thoroughly mixed, this should only need a few pulses. Turn off the blender.
- Add the purple onion. Turn the blender back on and in a slow, steady stream drizzle in the canola oil.
- Add in the poppy seeds and give the blender a few quick pulses to mix in the poppy seeds. Chill and serve over the salad.