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This Teriyaki Chicken Salad is my take on Red Robin’s Banzai Salad. It’s got sweet teriyaki chicken and mandarin oranges, toasted almonds, edamame and a creamy honey mustard dressing.
This salad has long been my favorite, but Red Robin removed it from their menu a long time ago. This recreated version is as close as you can get to the original!
Be sure to try some more salad recipes, like my Caprese Chicken Salad next.
Why I Love This Recipe
- So Much Flavor! Between the sweet teriyaki chicken and the tangy honey mustard dressing, this salad packs a nice flavor punch. It’s just the right combination of textures and flavors, like creamy, sweet, tangy, crunchy and smooth.
- Copycat at Home – Make this fan favorite salad at home and enjoy it any time you like.
- Healthy Ingredients – Tons of fresh veggies and extra protein from the edamame make this a salad you don’t have to feel bad about enjoying.
recipe walkthrough
Before You Begin
Toast the almonds and sesame seeds on a baking sheet in a 400℉ oven for about 5 minutes. You can do this while the oven is heating up for the chicken.
How to Make a Teriyaki Chicken Salad
- Cook the chicken. Combine some chicken breast with teriyaki sauce and marinate for 30 minutes. If you don’t have the time, you can skip the and just cook with the sauce. You can also use rotisserie chicken and just toss with the teriyaki, serving cold instead of warm.
- Make the Dressing. Whisk together ingredients for the dressing – mayo, sugar, honey, yellow mustard, Dijon mustard, apple cider vinegar and olive oil – and set aside until ready to use. This can be prepared in advance and stored in the fridge for up to a week.
- Assemble the Salad. Combine lettuce, carrots, cabbages and edamame together and layer in the bottom of salad bowls or a large platter. Toss with half of the honey mustard dressing. Top with sliced chicken, mandarin oranges, sliced almonds and sesame seeds. Drizzle with more of the dressing, or serve it on the side.
Storage Tips
How to Store Leftovers
This salad is best served fresh. Once dressed, the lettuce is good for amybe 24 hours but will begin to wilt and not taste fresh. I recommend only dressing what you plan to serve.
Dressing can be stored in an airtight container in the fridge for up to a week, sometimes longer.
Chicken can be stored in an airtight container in the fridge for up to 3-4 days.
Veggies can be stored together in a plastic bag in the crisper of your fridge for up to a week.
Recipe Tips
- Only dress what you plan to serve. The dressed salad will be fresh for a few hours but will begin to wilt after that time.
- Make extra dressing! You can use the honey mustard dressing for salads throughout the week, or even as a dip for Baked Chicken Tenders.
- Everything is customizable. This is how the salad is served at the restaurant, but you can leave off ingredients you don’t like or add things, like wonton strips or snow peas.
More Chicken Salad Recipes to Try
- Chicken Fajita Salad
- Orange & Balsamic Chicken Lettuce Wraps
- Tropical Chicken Slaw
- Crispy Chicken Salad
- Buffalo Chicken Salad
- Chicken Taco Salad
Teriyaki Chicken Salad (Red Robin Copycat)
Ingredients
Salad
- 6 Chicken tenders or 2 large breasts
- 1 cup Teriyaki sauce
- 8 cups Chopped Romaine Lettuce
- 1 Large carrot shredded
- 1/2 cup Shredded red cabbage
- 1/2 cup Edamame
- 1 15- ounce Mandarin oranges drained
- 1/4 cup Sliced almonds toasted
- 1 tablespoon Sesame seeds toasted
Honey Mustard Dressing
- 2/3 cup Mayonnaise
- 3 teaspoons Granulated sugar
- 1 1/2 tablespoons Honey
- 1 tablespoon Yellow mustard
- 1 1/2 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoon Olive oil
Instructions
Chicken
- Combine chicken and teriyaki sauce in a sealed ziploc bag and marinate for at least 30 minutes.
- Preheat oven to 400 degrees. Line a baking dish with foil (optional – for easy clean up). Arrange chicken in the baking dish and cook for 10-20 minutes, depending on the thickness of the chicken. Cool before serving.
- While the oven is preheating, toast the almonds and sesame seeds on a baking sheet for 5-7 minutes.
Dressing
- Combine ingredients in a tighly sealed container (like a mason jar) and shake until well combined. Alternatively, whisk ingredients together in a small bowl. Refrigerate until ready to serve.
To prepare the salad:
- Combine lettuce, carrot, red cabbage and edamame. Toss the salad with half of the honey mustard dressing. Arrange salad on a large platter or divide onto plates. Top with sliced chicken, mandarin oranges, and toasted almonds and sesame seeds. Drizzle with additional dressing or serve on the side.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I made this tonight and my hubby and I loved it… I even caught him getting more! My children didn’t love it… I think they were confused salad was our dinner… lol it’s usually a side and one of my children is a ranch lover! lol
So glad you enjoyed it! Thanks for stopping by Heather.
So delicious. Love this salad.
I absolutely love this salad and I’m not even a huge salad eater. There are just so many elements that add so much flavor and texture that it’s fun to eat while leaving your full and satisfied. Even with all of the different different ingredients, it’s still quick and easy to make. It’s an all over win!
Fantastic feedback Tina! Thanks for stopping by.
I just tried the Teriyaki Chicken Salad. It is amazing! Very easy and tasty, reminding me of the Asian Chicken Salad at Applebee’s. The dressing is awesome. Rather than grate the carrot and cabbage, I bought a pre-packaged cabbage mix that contained red cabbage and carrots.
This is an easy to make, satisfying meal that is definitely going to be one of my favorites.
Thank you for a great recipe!