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Teriyaki Chicken Salad

A delicious salad for lunch or dinner, this Teriyaki Chicken Salad uses a homemade teriyaki sauce that is easy to make and beats the store-bought brands any day.
Course: Dinner, Lunch, Salad
Cuisine: Asian, Universal
Keyword: Gluten-Free, Kid-Friendly
Servings: 2 people
Calories: 406kcal
Author: SkinnyMs.


Teriyaki Sauce

  • 1/2 cup soy sauce low-sodium
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon honey
  • 1 garlic clove minced
  • 1 teaspoon ginger fresh, grated
  • 1/2 tablespoon cornstarch
  • 1 tablespoon water


  • 1 tablespoon sesame oil
  • 2 boneless and skinless chicken breasts sliced
  • 1 red bell pepper diced
  • 1 cup pineapple cubed
  • 2 romaine lettuce heads chopped into bite-sized pieces


  • Whisk the soy sauce, vinegar, honey, garlic, and ginger in a small saucepan and bring to a boil. Combine the cornstarch and the water in a small bowl until cornstarch is dissolved and add to the pot. Boil for about 30 seconds and turn off the heat.
  • Heat the sesame oil in a skillet over medium-high heat. Add the chicken and cook until browned. Add the bell peppers and pineapple and cook until warm and slightly softened. Pour the sauce over the chicken and stir until heated through.
  • To serve, top the Romaine lettuce with the chicken, bell peppers, and pineapple.


Serving: 0.5recipe | Calories: 406kcal | Carbohydrates: 24g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 101mg | Sodium: 771mg | Fiber: 4g | Sugar: 9g |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10