Teriyaki Chicken Salad
So appetizing and beautiful - a real celebration of flavor! Teriyaki chicken salad is easy to make, and its bright taste will surprise anyone. Juicy chicken thighs, mushrooms, ripe vegetables, crisp iceberg lettuce, fragrant cilantro, and teriyaki sauce won’t leave anyone indifferent!
Updated : 22 January, 2026
Easy
About 20 min.
Ingredients
8
Cherry tomatoes
2
Chicken thighs
10
Champignon
150 grams
Iceberg lettuce
0.5
Eggplant
0.5
Bell pepper
5 grams
Cilantro
2 tablespoon
Honey
8 tablespoon
Teriyaki sauce
1 dessertspoon
Cornstarch
3 tablespoon
Vegetable oil
1 teaspoon
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a warm teriyaki chicken salad? Very simple. First, prepare the ingredients from the list. Chicken thighs work best - the salad turns out juicier and tastier. First, boil the chicken thighs until done, about 20 minutes. Let the cooked chicken cool to room temperature.
Step 2
Choose medium-sized mushrooms. Rinse them and let the excess water drain off. Cut the mushrooms into 4 equal pieces.
Step 3
Cut half of a bell pepper into large cubes.
Step 4
Rinse the eggplant. You don’t need to peel it or remove the seeds. Cut half of the eggplant into cubes about the same size as the bell pepper.
Step 5
You’ll need about ¼ of a medium head of iceberg lettuce. Rinse it and let the excess water drain off.
Step 6
Cut the iceberg lettuce into large pieces.
Step 7
Arrange the iceberg leaves on a serving platter.
Step 8
Remove the skin, excess fat, and bones from the cooled chicken thighs. Cut the meat into large pieces.
Step 9
Heat 2 tbsp vegetable oil in a skillet over high heat. Add the chicken pieces and the chopped mushrooms. Fry everything together for 5-6 minutes over maximum heat, stirring constantly.
Step 10
Add 1 dessert spoon cornstarch to the soy sauce. Mix well until smooth and lump-free.
Step 11
Add runny honey to the mixture and mix again until smooth. If your honey is thick, melt it first in the microwave or over a double boiler.
Step 12
Pour the soy-honey mixture into the skillet with the chicken and mushrooms and cook for about 1 minute, stirring constantly, until the sauce thickens. Then remove the skillet from the heat.
Step 13
In another skillet over maximum heat, warm 1 tbsp vegetable oil. Add the chopped vegetables - bell pepper and eggplant.
Step 14
Fry the vegetables for 5-6 minutes until lightly golden, stirring constantly.
Step 15
On the prepared platter over the iceberg lettuce, add the juicy fried chicken with mushrooms, generously drizzling with the teriyaki sauce.
Step 16
Add the browned vegetables - eggplant and sweet bell pepper.
Step 17
Rinse ripe cherry tomatoes in warm water, pat dry, and cut into quarters. Decorate the salad with the tomato pieces.
Step 18
Rinse the cilantro, pat it dry, and garnish the salad. You can use any other herbs you like instead of cilantro.
Step 19
Sprinkle the salad with toasted white sesame seeds.
Step 20
Teriyaki chicken salad is ready to eat. It’s best served immediately after cooking while still warm. Enjoy!
Author note
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