Grilled Teriyaki Chicken Salad
Grilled Teriyaki Chicken Salad is a delightful choice for lunch or dinner, combining vibrant flavors and fresh ingredients. This dish is perfect for summer barbecues, family gatherings, or meal prep for the week. With juicy grilled chicken, sweet pineapple, and a tangy teriyaki vinaigrette, this salad stands out as a satisfying and healthy option that you’ll want to prepare time and again.
Why You’ll Love This Recipe
- Delicious Flavor Combination: The sweet and savory teriyaki sauce pairs perfectly with the freshness of vegetables.
- Quick and Easy Preparation: With just 30 minutes from start to finish, it’s an ideal choice for busy weeknights.
- Healthy Ingredients: Packed with lean protein and fresh veggies, this salad is both nutritious and filling.
- Versatile Meal Option: Great for lunch or dinner, this salad can be customized with your favorite toppings or side dishes.
- Grill-Friendly: Perfect for outdoor cooking; just fire up the grill for a smoky flavor that enhances the dish.

Tools and Preparation
To make your Grilled Teriyaki Chicken Salad efficiently, having the right tools on hand is essential. Here’s what you’ll need to get started.
Essential Tools and Equipment
- Grill
- Large resealable bag
- Whisk
- Mixing bowl
- Cutting board
- Knife
Importance of Each Tool
- Grill: Provides the delicious smoky flavor that elevates the grilled chicken and pineapple.
- Whisk: Ensures all dressing ingredients are well combined for even flavor distribution.
- Large resealable bag: Perfect for marinating chicken without mess and maximizing flavor absorption.
Ingredients
For the Chicken Salad
- ½ cup teriyaki sauce (see note)
- 4 boneless skinless chicken breasts (pounded to even thickness)
- 8 cups chopped romaine (or green leaf lettuce)
- ½ cup cherry tomatoes (halved)
- ¼ red onion (thinly sliced)
- 2 avocados (sliced)
- 1 15-ounce can pineapple rings (with juice, juice divided between marinade and dressing, see instructions)
- cilantro (roughly chopped)
For the Dressing
- ½ cup teriyaki sauce
- ⅓ cup rice vinegar (or apple cider vinegar)
- ⅓ cup olive oil
- pineapple juice (from the can of pineapple rings)
How to Make Grilled Teriyaki Chicken Salad
Step 1: Marinate the Chicken
- Combine chicken, ½ cup teriyaki sauce, and half of the pineapple juice from your can of pineapple slices in a large resealable bag.
- Press the extra air out of the bag, seal it tightly, and chill in the refrigerator for 15 minutes.
Step 2: Prepare the Dressing
- In a small-medium bowl, combine all dressing ingredients.
- Whisk until well mixed, then cover and chill until ready to use.
Step 3: Grill the Chicken and Pineapple
- Grease your grill grates and preheat them over medium heat.
- Remove chicken from marinade bag and discard it.
- Place chicken on the grill along with pineapple rings.
- Grill pineapple rings until hot and tender with grill marks forming.
- Grill chicken for 6–10 minutes on each side until browned completely through.
Step 4: Assemble Your Salad
- Transfer grilled chicken to a cutting board; slice into strips or chop into 1-inch pieces.
- In serving bowls or plates, layer chopped lettuce on the bottom.
- Top each salad with grilled chicken, tomatoes, onions, avocado slices, grilled pineapple slices, and cilantro.
- Serve with prepared dressing—stir or shake before serving—and top with sesame seeds if desired.
Enjoy your delicious Grilled Teriyaki Chicken Salad!
How to Serve Grilled Teriyaki Chicken Salad
Serving Grilled Teriyaki Chicken Salad is an enjoyable experience that can be tailored to fit various occasions. With its vibrant colors and fresh flavors, this salad is perfect for a casual family dinner or a summer barbecue with friends.
Make it a Meal
- Add quinoa for extra protein and texture, making the salad heartier.
- Include crispy wonton strips for a delightful crunch on top.
Pair with a Drink
- Serve with iced green tea to complement the Asian flavors of the teriyaki chicken.
- Offer coconut water for a refreshing, tropical touch.
Garnish Creatively
- Sprinkle with sesame seeds for added flavor and a nice presentation.
- Add some sliced radishes for an extra pop of color and crunch.
Dress It Up
- Drizzle additional teriyaki sauce over the salad just before serving for more depth of flavor.
- Use lime wedges on the side to add a zesty kick when squeezed over the top.
How to Perfect Grilled Teriyaki Chicken Salad
Perfecting your Grilled Teriyaki Chicken Salad involves attention to detail during preparation. Here are some tips to elevate your dish:
- Marinate well: Allow the chicken to marinate for at least 15 minutes to absorb maximum flavor from the teriyaki sauce.
- Grill at the right temperature: Preheat your grill to medium-high heat for perfect sear marks and juicy chicken.
- Use fresh ingredients: Choose ripe avocados and fresh produce for optimal taste and texture in your salad.
- Chill the dressing: Keeping your dressing cold until serving enhances its refreshing qualities against the warm grilled chicken.
- Balance flavors: Adjust seasoning in your dressing if needed, ensuring a harmonious blend of sweet, tangy, and savory notes.
Best Side Dishes for Grilled Teriyaki Chicken Salad
Complementing your Grilled Teriyaki Chicken Salad with tasty side dishes can enhance your meal. Here are some excellent options:
- Steamed Edamame: A simple yet nutritious side rich in protein and fiber that pairs well with Asian flavors.
- Cucumber Salad: A light and refreshing option that adds crunch; toss cucumbers with rice vinegar, sesame oil, and sesame seeds.
- Brown Rice: A hearty base that absorbs any extra teriyaki sauce you might drizzle on your salad.
- Asian Slaw: Shredded cabbage mixed with carrots and dressed in sesame vinaigrette offers a crunchy texture that complements the salad beautifully.
- Miso Soup: Warm miso soup provides a comforting contrast to the cool salad while enhancing the overall meal experience.
- Grilled Vegetables: A mix of seasonal veggies like bell peppers, zucchini, and asparagus tossed in olive oil makes for a colorful addition.
Common Mistakes to Avoid
Making grilled teriyaki chicken salad can be a delightful experience, but there are common pitfalls to watch out for.
- Skipping the marinade: Not marinating the chicken can lead to bland flavor. Always allow time for the chicken to soak in the teriyaki sauce for at least 15 minutes.
- Overcooking the chicken: Grilling for too long makes the chicken dry. Monitor cooking time and ensure it is fully cooked but still juicy.
- Using unripe avocados: Adding hard avocados can ruin the texture of your salad. Choose ripe avocados that yield slightly when pressed.
- Not grilling pineapple enough: Failing to grill pineapple rings until tender means missing out on their sweet, smoky flavor. Grill them until they have nice char marks.
- Ignoring dressing balance: A poorly balanced dressing can overwhelm the salad. Adjust vinegar and oil ratios to suit your taste before serving.

Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container for up to 3 days.
- Keep dressing separate to maintain freshness.
Freezing Grilled Teriyaki Chicken Salad
- Freeze chicken and vegetables separately in freezer-safe containers for up to 3 months.
- Avoid freezing avocados as they may become mushy upon thawing.
Reheating Grilled Teriyaki Chicken Salad
- Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
- Microwave: Use medium power for 1-2 minutes, stirring halfway through.
- Stovetop: Heat on low in a skillet, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about making grilled teriyaki chicken salad.
What is Grilled Teriyaki Chicken Salad?
Grilled teriyaki chicken salad is a fresh dish featuring marinated grilled chicken served over crisp lettuce, topped with fruits and a savory vinaigrette.
Can I use other meats?
Yes, you can substitute grilled shrimp or tofu if you’re looking for alternatives to chicken in this recipe.
How do I customize my salad?
Feel free to add nuts, seeds, or different veggies according to your preference! Try bell peppers or cucumbers for added crunch.
Is this salad healthy?
Absolutely! It’s packed with protein from chicken and nutrients from fresh greens and vegetables, making it a wholesome meal option.
Final Thoughts
Grilled teriyaki chicken salad is not only delicious but also versatile. You can easily customize it with your favorite toppings or dressings. Whether it’s a light lunch or dinner, this vibrant dish will surely satisfy your cravings!
Grilled Teriyaki Chicken Salad
Grilled Teriyaki Chicken Salad is a fresh and vibrant dish that perfectly balances sweet and savory flavors. This salad features juicy grilled chicken marinated in a delicious teriyaki sauce, complemented by sweet pineapple, creamy avocado, and crisp vegetables. Ideal for summer barbecues or a quick meal prep option, this recipe is not only easy to make but also packed with nutrients. In just 30 minutes, you can enjoy a satisfying meal that’s perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Asian
Ingredients
- ½ cup teriyaki sauce
- 4 boneless skinless chicken breasts
- 8 cups chopped romaine lettuce
- ½ cup cherry tomatoes
- ¼ red onion
- 2 avocados
- 1 can (15 ounces) pineapple rings
- Fresh cilantro
Instructions
- Marinate chicken: In a resealable bag, mix chicken with ½ cup teriyaki sauce and half of the pineapple juice. Refrigerate for 15 minutes.
- Prepare dressing: Whisk together remaining teriyaki sauce, rice vinegar, olive oil, and pineapple juice in a bowl. Chill until ready to serve.
- Grill: Preheat grill to medium heat. Grill chicken for 6–10 minutes per side until cooked through. Grill pineapple rings until tender.
- Assemble: Slice grilled chicken and layer over chopped lettuce along with tomatoes, onions, avocado, and grilled pineapple. Drizzle with dressing before serving.
Nutrition
- Serving Size: 1 salad (approximately 350g)
- Calories: 470
- Sugar: 12g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 90mg