Teriyaki Chicken Salad for the Table

Teriyaki Chicken Salad combines pasta, spinach, nuts, oranges, water chestnuts, sweet onion, and tender chicken, all mixed with a 3-ingredient dressing.

author’s note

The Salad I Never Have Leftovers Of!

I’m so excited to share this recipe from my friend Lauren’s new cookbook. Lauren, from Tastes Better From Scratch, just released her very first cookbook, and I’m genuinely so happy for her. It’s one of those cookbooks you actually want to cook from, not just flip through.

It quickly became a Top New Release on Amazon, and after cooking from it, that totally makes sense. There are over 116 recipes, beautiful photos, and QR codes you can scan for video tutorials, which It is satisfying to when I’m cooking in real time.

The recipes cover every meal of the day and include so many kid-friendly options. This Teriyaki Chicken Salad was an instant hit with my kids, which always seals the deal for me. It’s a reliable example of how simple ingredients can turn into something really flavorful and totally doable for busy days.

What is Teriyaki Salad Dressing Made Of?

The dressing has only three ingredients:

• Rice vinegar: Adds a subtle tang. Rice wine vinegar is the same thing as rice vinegar.
• Vegetable oil: You can also use canola oil.
• Teriyaki sauce: The key ingredient! Any good quality, thick teriyaki sauce will work.

Salad Ingredients

This Teriyaki Chicken Salad needs just a few ingredients:

• Mandarin oranges: Use canned or fresh clementines, peeled and separated.
• Nuts: Peanuts or cashews are good choices. Pick dry-roasted and lightly salted for extra flavor.
• Water chestnuts: These add a nice crunch and can be found in the Asian section of most grocery stores.
• Dried cranberries: These add sweetness. Use unsweetened for less sweetness.
• Sweet onion: Milder than regular onions, reliable for eating raw in salads!

Adding Chicken

Chicken adds protein, making this salad a main dish. You can skip it for quicker prep or a vegetarian side.

I use leftover grilled, baked, or rotisserie chicken for extra flavor!

Quick Tip

Grab a rotisserie chicken for one meal (like tacos or lettuce wraps) and save 2 cups for this Teriyaki Chicken Salad later.

How To Make Teriyaki Chicken Salad

1. Make dressing: Mix teriyaki sauce, oil, and rice vinegar in a jar. Shake well.
2. Cook pasta: Boil pasta until just done. Drain, rinse with cold water, and let cool.
3. Prepare ingredients: Chop spinach, dice chicken, and finely chop the onion.
4. Mix salad: Combine cooled pasta with all the veggies.
5. Add dressing: Pour dressing over the salad and mix gently.
6. Serve: Add salt and pepper to taste and enjoy right away!

Teriyaki Chicken Salad Recipe Tips

• Salt the pasta: Add 1 teaspoon of salt to 4 cups of water before adding in pasta.
• Use textured pasta: Pick pasta like mini farfalle, rotini, shells, or penne.
• Cook pasta: Follow package directions. Over-cooked pasta gets soggy; under-cooked pasta gets too firm when cold.

Storage

• This salad doesn’t keep well once dressed. The dressing wilts the spinach and softens the veggies.
• To prepare ahead, store everything separately and mix just before serving.
• This salad doesn’t freeze or thaw well.

More Amazing Pasta Salad Recipes:

Healthy

Greek Orzo Pasta Salad

Salads

Italian Pasta Salad Recipe

Salads

Taco Pasta Salad

Salads

Greek Pasta Salad

Variations

Switch Things Up

• Add creaminess: Dice avocado and add it to individual plates right before serving.
• Use baby kale: Swap spinach with chopped baby kale.
• Add crunch: Top with crispy chow mein noodles.
• Swap fruits: Use fresh mango or grilled pineapple instead of mandarin oranges.
• Add edamame: Cook frozen edamame per package directions, cool completely, and add to the salad.
• Vegetarian Teriyaki Salad: Simply leave out the chicken!