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This Teriyaki Chicken Banzai Salad channels all the colorful crunch and sweet-savory balance of a restaurant favorite. Marinated teriyaki chicken slices meet juicy mandarin oranges and crispy almonds on a crisp romaine base, with a creamy honey mustard dressing tying everything together. It feels light but totally satisfying and it is ready for picnics, potlucks, or an easy dinner that tastes like takeout at home.
I first whipped this up as a dinner on a hot night when turning on the oven was the last thing I wanted to do. The combination of juicy chicken and that creamy honey mustard dressing hooked us instantly.
Ingredients
- Chicken tenders or large breasts: Tender chicken absorbs the sweet savory teriyaki sauce and stays juicy. Go for hormone free or organic if possible for best texture
- Teriyaki sauce: This gives the chicken bold flavor. Choose a brand with a deep flavor and not too much sugar
- Romaine lettuce: Crisp leaves are the foundation of the salad and hold up well under the dressing
- Carrot: Adds natural sweetness and color. Pick firm carrots for easy shredding
- Red cabbage: Brings crunch and vibrant color. Look for tight glossy heads
- Edamame: Delivers plant based protein and a nice bite. Frozen and shelled works well
- Mandarin oranges: Offer sweetness and juiciness that balance the savory elements. Use ones packed in juice for the freshest taste
- Sliced almonds: Toasted for nutty crunch. Select unsalted raw almonds and toast just before using
- Sesame seeds: Bring a hint of earthy flavor. To ensure freshness use seeds from a new pack if possible
- Mayonnaise: Forms the creamy base of the honey mustard dressing. Full fat gives best taste
- Granulated sugar: Gives a hint of sweetness to the dressing. Choose fine sugar so it dissolves evenly
- Honey: The star sweetener. Local honey gives a richer flavor
- Mustard and Dijon mustard: These add both tang and complexity to the dressing. Use a quality Dijon for depth
- Apple cider vinegar: Invigorates the dressing with subtle fruitiness. Look for raw unfiltered vinegar
- Olive oil: Helps emulsify the dressing. Extra virgin for flavor
Step-by-Step Instructions
- Marinate the Chicken:
- Combine chicken and teriyaki sauce in a sealable bag and coat thoroughly. Let it sit in the fridge for at least thirty minutes. The longer the chicken marinates the deeper the flavor
- Bake the Chicken:
- Preheat your oven to four hundred degrees. Line a baking dish with foil for easy cleanup. Arrange chicken in the dish making sure the pieces do not overlap. Bake for ten to twenty minutes depending on thickness. The chicken is ready when it is cooked through and slightly caramelized on top. Allow to cool before slicing
- Make the Dressing:
- Put the mayonnaise sugar honey both mustards vinegar and olive oil into a tightly sealed container. Shake very well until fully mixed or whisk together in a bowl until smooth. Refrigerate until needed
- Toast Almonds and Sesame Seeds:
- After the chicken is done use the still hot oven to toast sliced almonds and sesame seeds for about five minutes on a baking sheet. Watch closely as nuts can burn quickly
- Prepare the Salad Base:
- Combine chopped romaine shredded carrot red cabbage and edamame in a large bowl. Toss together to mix everything well
- Dress and Assemble:
- Pour half the honey mustard dressing over the salad base and toss for even coating. Spread onto a platter or divide among plates. Arrange sliced teriyaki chicken on top along with mandarin orange segments and the toasted almonds and sesame seeds. Drizzle extra dressing or serve it on the side
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I am always amazed by how the mandarin oranges lift this salad brightening every bite. My kids will even sneak extra orange slices from my plate. This one has quickly become part of our summer rotation and feels like a treat every time.
Storage Tips
Store leftover salad in an airtight container in the fridge but keep the dressing and toppings separate if possible. The lettuce and toppings stay crisper this way. Only dress the portions you plan to eat immediately. The baked chicken can be made a day or two ahead and stored separately as well.
Ingredient Substitutions
Swap the chicken for grilled tofu or tempeh to make this vegetarian. For a lighter dressing Greek yogurt can replace half the mayonnaise. If you cannot find mandarin oranges try fresh orange segments or pineapple tidbits. Spinach or kale can be used instead of romaine for a different green base.
Serving Suggestions
This salad stands alone as a main dish but pairs well with a chilled glass of green tea or a bowl of miso soup. You can also tuck leftovers into a wrap or pita for a next day lunch. Sometimes I scatter a few crispy wonton strips for crunch.
Cultural Context
Teriyaki chicken salads like this have become a favorite on casual dining menus blending Japanese inspired sauces with hearty American salad bases. Red Robin’s Banzai Salad is a perfect example of this fusion and making it at home lets you control the quality of each ingredient while still enjoying the big flavors.
Frequently Asked Questions About Recipes
- → What’s an alternative to chicken tenders?
Chunks of chicken thighs or breasts both fit the bill. Just keep an eye on how thick your pieces are so you don’t overcook or undercook them.
- → Can I get the chicken ready in advance?
Totally—marinate it, roast it a day before, and chill. When it’s salad time, just slice it up and toss it in.
- → How do you toast the almonds and sesame seeds?
Pop them on a baking tray and bake at 400°F for about 5 minutes. Take them out once they’re golden and smell nutty.
- → Is there a swap for the dressing?
You can go with sesame vinaigrette or ranch instead of honey mustard if that’s more your style.
- → How can I make this dish meat-free?
Skip the chicken and bump up the edamame or add tofu to keep it filling and plant-based.
- → Which greens should I use?
Romaine is good and crispy, but mixing lettuces or tossing in some spinach changes it up nicely.