Teriyaki Chicken Salad with Green Pepper & Tomatoes

Grilled Teriyaki Chicken Salad in a bowl on black background with chicken, green peppers, tomatoes, onions, black sesame seeds, and cilantro.
Jump to Recipe
Grilled Teriyaki Chicken Salad in a bowl on black background with chicken, green peppers, tomatoes, onions, black sesame seeds, and cilantro.

Grilled Teriyaki Chicken Salad is such a delicious summer lunch or dinner that you can make ahead and enjoy quickly at the end of a long day.  This unconventional chicken salad is sweet, savory, tangy, and filled with flavor and texture.  The slightly charred teriyaki chicken is smoky, tangy, and hearty.  The onions, peppers, and tomatoes add sweet and peppery flavors plus crunchy and tender textures.  And the easy mayonnaise-based dressing brings in delicious creaminess.  Make tons, then enjoy straight off the grill with rice and again then later in this salad.

Make Once, Eat Twice…or More!

What a time and stress save to cook a dinner once and then eat it several nights!  The only thing is that after the first night, you may not want to eat the same exact thing.  That’s where versatile recipes like this one come in!  You cook everything once and then repurpose it into something different.  You can do this with a lot of proteins, grains, and veggies.  For example, my Chicken and Zucchini Rice Skillet is great with leftover chicken.  My Korean Ground Beef Rice Bowls are great for leftover hamburgers or ground beef.  Or shred up whatever you have an put it in a taco!

Click here to get 30 Leftover Protein Dinner Ideas like this one!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For kabobs, you do need skewers. I like metal ones vs. wood so that you don’t have to worry about them burning up. You also can wash and reuse metal ones. Flat skewers are also great so that the food doesn’t spin around. You can grill it on one side, then flip the skewer and the food flips too vs. rolls. Finally, LONG skewers are best. Look for 14″ or longer so that whether you want to grill a little or a lot of food, you have the space on the skewer. Here are some skewers that I really like!

large sheet pan (I use a 17×11) is helpful to place the skewers as you build them.

Finally, cutting raw chicken is super easy with kitchen shears, but you can also just cut with a knife.

PREP-AHEAD STEPS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

Cut the chicken breasts into 2-inch cubes. Place them into a storage bag or container. Pour the teriyaki sauce over the chicken and mix in the sauce. Seal the bag or container and marinate for at least 1 hour up to 24 hours in advance of cooking.

Raw chicken breast chunks on a plate on counter for Teriyaki Chicken Salad..

Cut the onion, the green pepper, and tomato into chunks that can be skewered.

Skewer the tomatoes on one skewer by themselves. Skewer the Onion, Green Pepper, and Chicken on the other skewers alternating (chicken, pepper, onion, chicken, pepper, onion). Store in the fridge covered until ready to grill (up to 3 days in advance).

Can I use any other veggies in this recipe?

Of course, there are loads of veggies that you can grill or even add in raw for more fresh crunch.  For grilling, you can add or swap in zucchini, carrots, mushrooms, cauliflower, corn, red peppers, asparagus, scallions, squash, bok choy, and cabbage.  For chopping and adding in raw, you could use carrots, celery, scallions, cucumber, red pepper, onion, radishes, cabbage, and other herbs, such as basil or parsley.

COOK & MIX THE TERIYAKI CHICKEN SALAD

Preheat the grill to high heat. Place the kabobs on the grill and cook, flipping halfway through cooking time. The Tomatoes need only 2 minutes per side. The chicken needs about 6 minutes per side to cook completely through to 165 F degrees internal temp. When each skewer is done, place on a large sheet pan to cool.

While the kabobs are cooking, mix the dressing ingredients, leaving a teaspoon or so of the sesame seeds for garnish.

Mayonnaise, teriyaki sauce, sesame seeds, salt, and pepper in a bowl unmixed for Teriyaki Chicken Salad..

Once the skewers have cooled enough to handle, remove the ingredients. Cut the chicken into small bite-size pieces. If needed, you can also cut the veggies into smaller pieces. Please everything into a large mixing bowl.

Grilled chicken, green peppers, tomatoes, and onions cut into pieces on a cutting board for Grilled Teriyaki Chicken Salad..

Add the dressing and toss to combine. Serve and garnish with the remaining sesame seeds and cilantro leaves.

Grilled Teriyaki Chicken Salad in a mixing bowl with spoon and cilantro cut on cutting board on the side with knife.

Can I cook the Chicken and Veggies another way?

If you are not able to grill, you can cook these under the broiler in the oven on high for about 6-8 minutes per side, just enough to get a nice char on the outside, then move the pan down to the venter rack and roast 400 F degrees for another 5-10 minutes until the chicken is cooked through.  Note: the tomatoes will be done after the broiling step.

ENJOY!  😍 Carrie

Grilled Teriyaki Chicken Salad in 2 bowls on black background with chicken, green peppers, tomatoes, onions, black sesame seeds, and cilantro.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Teriyaki Chicken Salad

Grilled Teriyaki Chicken Salad is such a delicious summer lunch or dinner that you can make ahead and enjoy quickly at the end of a long day.  It's sweet, savory, tangy, and filled with flavor and texture.  The slightly charred teriyaki chicken is smoky, tangy, and hearty.  The onions, peppers, and tomatoes add sweet and peppery flavors plus crunchy and tender textures.  And the delicious mayonnaise-based dressing brings in delicious creaminess.  Make tons, then enjoy straight off the grill and then later in this salad.

Course Main Course
Cuisine American, Japanese
Keyword chicken recipes, Chicken Salad, salad, teriyaki
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings

Ingredients

For Grilling

  • 1 pound Chicken Breasts, boneless, skinless
  • 1/2 cup Teriyaki Sauce
  • 1 Yellow Onion, medium
  • 1 Green Pepper
  • 2 Tomatoes, medium
  • 3-4 tablespoons Extra-virgin olive oil
  • 2 teaspoons Salt
  • 2 teaspoons Ground Black Pepper

Dressing & Garnish

  • 3/4 cup Mayonnaise
  • 1/4 cup Teriyaki Sauce
  • 1 tablespoon Toasted Sesame Seeds, Black or White
  • 1/4 cup Fresh Cilantro leaves

Instructions

Prep Ahead Steps

  1. Cut the chicken breasts into 2-inch cubes. Place them into a storage bag or container. Pour the teriyaki sauce over the chicken and mix in the sauce. Seal the bag or container and marinate for at least 1 hour up to 24 hours in advance of cooking.

    Raw chicken breast chunks on a plate on counter for Teriyaki Chicken Salad..
  2. Cut the onion, the green pepper, and tomato into chunks that can be skewered.

  3. Skewer the tomatoes on one skewer by themselves. Skewer the Onion, Green Pepper, and Chicken on the other skewers alternating (chicken, pepper, onion, chicken, pepper, onion). Store in the fridge covered until ready to grill (up to 3 days in advance).

Cooking Steps

  1. Preheat the grill to high heat. Place the kabobs on the grill and cook, flipping halfway through cooking time. The Tomatoes need only 2 minutes per side. The chicken needs about 6 minutes per side to cook completely through to 165 F degrees internal temp. When each skewer is done, place on a large sheet pan to cool.

  2. While the kabobs are cooking, mix the dressing ingredients, leaving a teaspoon or so of the sesame seeds for garnish.

Make Salad

  1. Once the skewers have cooled enough to handle, remove the ingredients. Cut the chicken into small bite-size pieces. If needed, you can also cut the veggies into smaller pieces. Please everything into a large mixing bowl.

    Grilled chicken, green peppers, tomatoes, and onions cut into pieces on a cutting board for Grilled Teriyaki Chicken Salad..
  2. Add the dressing and toss to combine. Serve and garnish with the remaining sesame seeds and cilantro leaves. Enjoy!

    Grilled Teriyaki Chicken Salad in a mixing bowl with spoon and cilantro cut on cutting board on the side with knife.