Banzai Teriyaki Chicken (Printable Recipe)
Soft teriyaki chicken, juicy mandarin slices, roasted nuts, tons of crunch, finished with honey mustard.
# Ingredients You'll Need:
→ For the Salad
01 -
6 chicken tenderloins or 2 large chicken breasts
02 -
240 ml teriyaki sauce
03 -
8 cups chopped Romaine lettuce
04 -
1 medium carrot, shredded
05 -
60 g shredded red cabbage
06 -
80 g shelled edamame
07 -
425 g canned mandarin oranges, drained
08 -
25 g sliced almonds, toasted
09 -
1 tablespoon toasted sesame seeds
→ For the Honey Mustard Dressing
10 -
150 g mayonnaise
11 -
3 teaspoons granulated sugar
12 -
22 ml honey
13 -
15 ml yellow mustard
14 -
22 ml Dijon mustard
15 -
15 ml apple cider vinegar
16 -
30 ml olive oil
# Steps to Follow:
01 -
Combine chicken with teriyaki sauce in a sealed container and refrigerate for at least 30 minutes to allow flavors to infuse.
02 -
Preheat oven to 200°C. Line a baking dish with foil for easier cleanup. Arrange marinated chicken in the dish and roast for 10–20 minutes, depending on thickness, until fully cooked. Allow to cool before slicing.
03 -
Combine mayonnaise, granulated sugar, honey, yellow mustard, Dijon mustard, apple cider vinegar, and olive oil in a tightly sealed container. Shake or whisk until smooth and emulsified. Refrigerate until ready to use.
04 -
Spread sliced almonds and sesame seeds on a baking sheet and toast in the oven at 200°C for about 5 minutes, monitoring closely to prevent burning. Remove once golden and aromatic.
05 -
In a large mixing bowl, combine chopped Romaine lettuce, shredded carrot, red cabbage, and edamame. Toss gently to integrate.
06 -
Add half the honey mustard dressing to the salad base and toss until evenly coated. Arrange the salad mixture on a serving platter or divide among plates. Top with sliced teriyaki chicken, drained mandarin oranges, and sprinkle with toasted almonds and sesame seeds. Serve remaining dressing on the side.
# Extra Tips:
01 -
Chicken and dressing can be prepared up to a day ahead for convenient assembly.