TERIYAKI CHICKEN SALAD (RED ROBIN COPYCAT)
This Teriyaki Chicken Salad is my take on Red Robin's Banzai Salad. It's got sweet teriyaki chicken and mandarin oranges, toasted almonds, edamame and a creamy honey mustard dressing. A refreshingly perfect main dish salad for summer!
Provided by Kristin
Categories Salad
Time 55m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 697 kcal, Carbohydrate 43 g, Protein 29 g, Fat 47 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 64 mg, Sodium 3214 mg, Fiber 8 g, Sugar 33 g, UnsaturatedFat 39 g, ServingSize 1 serving
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