Grilled Teriyaki Chicken Salad
Grilled Teriyaki Chicken Salad
This grilled teriyaki chicken salad is the version that makes a salad feel like a proper dinner. Kinder’s Teriyaki Grilling Glaze does double duty, it marinates the chicken going onto the grill and becomes the base of the dressing coming off it. Same flavor language on the protein and in the bowl, which is the whole point.
The lighter end of our grilling recipes: char without the heavy plate.
The salad itself leans Asian-inspired: shredded romaine and red cabbage for crunch that lasts, fresh pineapple for sweet-acid contrast against the glaze, carrots and radishes for color and bite, toasted almonds and sesame seeds on top for texture. Green onion goes on last so it stays sharp. It’s built for forkfuls, not for looking pretty and falling apart the second you dress it.
Chicken breast over thigh here, on purpose. Breast stays lean and takes the teriyaki glaze clean, the glaze carries enough sweetness on its own that a fattier cut can tip the whole bowl syrupy. Pounded to an even thickness so it grills fast and evenly, finished with the glaze in the last two minutes on the grate so the sugar sets but doesn’t burn. Ready in 40 minutes start to finish. Serves 4. Weeknight pace, summer grilling payoff.
Three details make or break a grilled teriyaki chicken salad. Greens have to be dry before they meet the dressing, wet greens dilute the teriyaki and turn the bowl watery. Glaze goes on at the end, not the start, earlier than the final two minutes and the sugars scorch. And the chicken rests before slicing, across the grain, every time, so every bite stays tender instead of stringy.
This is a main-dish grilled teriyaki chicken salad, built to be the whole meal. High-protein by default, 42 grams per serving, no croutons, no rice underneath unless you want it. Meal-preps clean too: grill Sunday, portion the components, assemble each day fresh.
If Kinder’s Teriyaki Grilling Glaze isn’t on hand, the ingredient list has a full pantry sub, soy sauce, honey, rice vinegar, sesame oil, garlic powder, grated ginger. Not identical, but close enough that the dish holds. Kinder’s is the default because the blend is already dialed in, less balancing to do, more consistent char and shine off the grill.
Grilled Teriyaki Chicken Salad
Ingredients
Equipment
Method
- Pound chicken breasts to an even 3/4-inch thickness so they cook evenly. Brush both sides with 1/4 cup Kinder’s Teriyaki Grilling Glaze.
- Preheat grill to medium-high (375-400°F). Oil the grates.
- Grill chicken for 6-7 minutes per side. In the last 2 minutes, brush with more glaze.
- Pull chicken when it hits 165°F internal temp. Rest 5 minutes before slicing.
- While the chicken rests, make the dressing: whisk together the remaining 1/4 cup Kinder’s Teriyaki Glaze, rice vinegar, sesame oil, and honey.
- Optional but highly recommended: grill the pineapple chunks for 2-3 minutes per side until caramelized. Makes a big difference.
- Toast almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and golden. Watch them — they burn fast.
- In a large bowl, combine romaine, pineapple, carrots, red cabbage, and radishes.
- Slice the grilled chicken into strips and arrange over the salad.
- Drizzle dressing over everything, then garnish with green onions, toasted almonds, and sesame seeds. Serve immediately.
Nutrition
Notes
- Grill the pineapple — Two to three minutes per side on a hot grate. The sugars concentrate, the edges char, and the sweetness deepens into something more complex. Don’t skip it.
- Pound the chicken before it hits the grill — Even 3/4-inch thickness means even cook time. Thick spots stall; thin spots dry out. A zip bag and a mallet takes 30 seconds and saves overcooked ends.
- Toast the almonds right before serving — They stale out fast once they hit air. Get them in a dry skillet over medium heat, stir constantly, pull them when golden and fragrant. Fresh-toasted is the only toasted.
- Make the dressing a day ahead — The flavors tighten overnight. Store it covered in the fridge and give it a whisk before using.
- Keep everything separate for meal prep — Dressed salad goes soggy within an hour. Store greens, protein, toppings, and dressing in separate containers. Build it fresh each time.
- Use a thermometer, not the clock — 165°F internal temp is the pull point. Grill heat varies; the 6–7 minutes per side is a guide, not a guarantee. Trust the number.
- Serve this on its own as a complete meal — 42 grams of protein per serving handles it. No sides required.
- Add crispy wonton strips or rice noodles over the top for extra texture contrast against the greens. A handful either way and the crunch factor shifts noticeably.
- A side of steamed jasmine rice stretches it into something more substantial if you want more volume. The teriyaki dressing pairs well with plain rice.
- When the grill’s already hot for a cookout, this works as a fresh, lighter dish alongside heavier proteins on the spread — ribs, skewers, burgers. It holds its own.
- Store components separately — always. Dressed salad breaks down fast; the dressing wilts the romaine within an hour. Keep the undressed greens and vegetables in one airtight container (holds two days). Grilled chicken stores in a separate container for up to three days in the fridge.
- Toasted almonds and sesame seeds should stay in their own container — they lose crunch fast once they hit moisture.
- To serve leftovers: chicken can be served cold over the salad or warmed in a skillet over medium heat for two to three minutes per side. Dress the salad right before serving.
Tried this recipe?
Let us know how it was!Can I use chicken thighs instead of breasts??
A: Yes. Boneless skinless thighs work, they’re more forgiving on the grill and stand up to high heat better. Knock 1–2 minutes off the per-side time, and watch the final baste closely; thighs give off more fat and the glaze can scorch faster. The trade-off: a slightly richer, less lean-tasting bowl. If you want the classic lean grilled-chicken-salad read, stay with breast.
I don’t have a grill, can I make this on the stovetop or in a wok??
A: Yes to both. Grill pan over medium-high gets you the marks and the glaze set in about the same timing. For a wok or a large cast-iron skillet, slice the chicken raw into strips, stir-fry over high heat 4–5 minutes, then add the glaze in the last minute off the heat so it doesn’t scorch. You lose the grill smoke but you keep the sear and the glossy glaze.
How do I meal-prep this for the week??
A: Grill and slice the chicken. Portion chicken, greens-and-cabbage mix, veggies, pineapple, and dressing into separate containers. Assemble each morning or at lunch, never the night before. Dressed teriyaki salads don’t make it to day two, and even undressed greens in contact with cut pineapple will soften by day three.
What can I use if I don’t have Kinder’s Teriyaki Grilling Glaze??
A: The ingredient list has a full pantry sub, 1/4 cup soy sauce, 2 Tbsp honey, 1 Tbsp rice vinegar, 1 tsp sesame oil, 1 tsp garlic powder, 1/2 tsp grated ginger. Whisk it together and use it the same way: half for the marinade, half stirred into the dressing. Not identical to Kinder’s (the commercial blend has more depth and a slightly thicker body), but the bowl still reads correctly.
How do I make this gluten-free?
A: Swap the soy sauce in any homemade glaze for tamari or coconut aminos, both are gluten-free and behave the same way. If you’re using Kinder’s Teriyaki Grilling Glaze, check the current label: most teriyaki glazes use soy sauce as a base and are not gluten-free unless specifically marked. When in doubt, build the sub version with tamari and you’re clear.
Does this work as a cold lunch the next day?
A: Yes, if you keep everything separate and assemble cold. The chicken eats fine cold-sliced, the glaze flavor actually settles in a bit. Just don’t pre-dress and don’t store sliced pineapple touching the greens.
More like this: Chicken Recipes · Summer Grilling Recipes
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