Teriyaki Chicken Salad

Teriyaki Chicken Salad
This recipe is created in partnership with Good Chef Bad Chef.
Serves: 4
Prep time: 5 mins
Cook time: 20 mins



  • 2 chicken breasts, cut into strips
  • 4 tbsp teriyaki sauce
  • 1 inch of ginger, peeled and finely chopped
  • ½ bunch of spring onions, white only, finely chopped
  • 3 spring onions stem
  • Juice of ½ lemon
  • 1 tbsp extra virgin olive oil
  • Salt and pepper


  • 1 baby cos lettuce, chopped into pieces
  • 1 packet of cherry tomato, halved
  • ½ red onion, thinly sliced
  • ½ bunch of spring onion, greens only, thinly sliced
  • 1 cucumber, chopped into pieces


  • ½ cup mayonnaise
  • 2 tbsp teriyaki sauce
  • 1 tbsp rice vinegar
  • 2 tsp mustard
  • Juice of ½ lemon
  • ½ cup extra virgin olive oil


1. Add the chicken, chopped spring onion white, ginger, teriyaki, and olive oil to a bowl. Season with salt and pepper and mix to combine.

2. Marinate the chicken for at least 20 minutes.

3. For the salad, combine all the salad ingredients. Place in a serving bowl and set aside.

4. For the dressing, combine all dressing ingredients and whisk to combine.

5. Add the chicken and spring onion stem to a grilled pan on medium-high heat. Grill for 5-10 minutes on each side or until the chicken is cooked through.

6. Drizzle the lemon juice over the chicken. Place the chicken on the salad.

7. Drizzle with dressing and serve.