Teriyaki Chicken Salad Red Robin Copycat Recipes

TERIYAKI CHICKEN SALAD (RED ROBIN COPYCAT)

Steps:

• 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.
• 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

Steps:

• Marinate chicken breast pieces in teriyaki sauce with ginger and garlic added, approx 1 hour.
• While chicken in marinating, whisk together dressing ingredients -- and set aside on counter.
• Place chicken in saute pan with approx 1/4 cup of marinade and stir fry until chicken is cooked and marinade is absorbed. (the chicken takes on a dark color).
• Place greens on plate and top with the remaining salad ingredients, adding chicken last.
• Serve with dressing.
• Times do not include marinating.