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. A refreshingly perfect main dish salad for summer!
6chicken tenders or 2 large breasts
8cupschopped Romaine Lettuce
1/2cupshredded red cabbage
1 15-ouncecan mandarin orangesdrained
Honey Mustard Dressing
1 1/2tablespoonDijon mustard
1tablespoonapple cider vinegar
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.
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:
Toast the almonds and sesame seeds on a baking sheet in the 400 degree oven after chicken is done for about 5 minutes.
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.
Teriyaki Chicken Salad (Red Robin Copycat) https://www.yellowblissroad.com/teriyaki-chicken-salad-red-robin-copycat/