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