Teriyaki Chicken Salad with Ginger and Sesame

Name: Teriyaki Chicken Salad with Ginger and Sesame
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ⅓ cup (80 ml) Soy sauce; 3 tbsp (45 ml) Mirin; 1 tbsp (15 ml) Rice vinegar; 1 tbsp (9 g) Fresh ginger, minced fine; 2 cloves (6 g) Garlic, minced; ¼ cup (60 ml) Water; 1 tsp (3 g) Cornstarch, mixed with 1 tsp water (optional); 4 breasts (6–8 oz each) (800 g) Boneless, skinless chicken breasts, at cool room temperature; ½ tsp (3 g) Kosher salt; ¼ tsp (1 g) Freshly ground black pepper; 1 tbsp (15 ml) Neutral oil (canola or vegetable), for brushing grill; 6 cups (180 g) Mixed salad greens; 1 medium (180 g) English cucumber, thinly sliced; 2 medium (150 g) Carrots, julienned or thinly sliced; ¼ large (30 g) Red onion, thinly sliced into half-moons; 3 stalks (30 g) Green onions (scallions), sliced on the bias; ¼ cup (35 g) Sesame seeds (white, black, or mixed), to be toasted; 1 tbsp (9 g) Fresh ginger, sliced into thin matchsticks (optional); 1 tbsp (15 ml) Sesame oil

From the MyKitchenBank Kitchen

This vibrant Japanese-inspired salad combines grilled teriyaki chicken with crisp greens, fresh ginger, and toasted sesame seeds. The homemade ginger-teriyaki sauce is sweet, savory, and balanced with a hint of acidity, creating a glossy glaze for tender chicken and a flavorful dressing for the vegetables. Fresh ginger threads and black or white sesame seeds add texture and authentic flavor.

Prep: 20 min
Cook: 13 min
Wait: 12 min
Total: 45 min
Makes: 4 main-course salads

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Ingredients

4 servings

For the Teriyaki Sauce
⅓ cup (80 ml) Soy sauce
3 tbsp (45 ml) Mirin
1 tbsp (15 ml) Rice vinegar
1 tbsp (9 g) Fresh ginger, minced fine
2 cloves (6 g) Garlic, minced
¼ cup (60 ml) Water
1 tsp (3 g) Cornstarch, mixed with 1 tsp water (optional)
For the Chicken
4 breasts (6–8 oz each) (800 g) Boneless, skinless chicken breasts, at cool room temperature
½ tsp (3 g) Kosher salt
¼ tsp (1 g) Freshly ground black pepper
1 tbsp (15 ml) Neutral oil (canola or vegetable), for brushing grill
For the Salad
6 cups (180 g) Mixed salad greens
1 medium (180 g) English cucumber, thinly sliced
2 medium (150 g) Carrots, julienned or thinly sliced
¼ large (30 g) Red onion, thinly sliced into half-moons
3 stalks (30 g) Green onions (scallions), sliced on the bias
For Garnish
¼ cup (35 g) Sesame seeds (white, black, or mixed), to be toasted
1 tbsp (9 g) Fresh ginger, sliced into thin matchsticks (optional)
1 tbsp (15 ml) Sesame oil

Equipment (7)

Medium saucepan (2 quart)
Small dry skillet (8-inch)
Grill or grill pan (cast iron or stainless steel, 12-inch minimum)
Large mixing bowls (2–3)
Sharp knife and cutting board
Meat thermometer
Serving plates or platter

Steps

Before you start

Bring chicken breasts to cool room temperature (30 minutes out of the fridge) for even cooking
Prepare a clean workspace and have all ingredients measured and prepped—mise en place is essential
Ensure your grill grates are clean or your grill pan is large enough for all 4 breasts without crowding
Have a meat thermometer ready to check internal temperature

1
Make the teriyaki sauce
- In a medium saucepan over medium heat, combine soy sauce, mirin, rice vinegar, minced ginger, minced garlic, and water.
- Bring to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until the mixture is slightly thickened and the fresh ginger flavor has mellowed into the sauce.
- If you prefer a thicker glaze, mix cornstarch with a teaspoon of water and stir it in, then simmer for another minute.
- Remove from heat and let cool for 5 minutes.
- Measure out 1/3 cup to reserve for glazing the chicken and keep the rest for dressing the salad.
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Ready when: Sauce is slightly thickened and fragrant with developed ginger flavor
Tip: Don't reduce the sauce too much or it will become overly salty. You want it glossy but pourable.
2
Prepare chicken and preheat grillOven 450°F / 230°C
- Pat the chicken breasts thoroughly dry with paper towels—this is crucial for browning and grill marks.
- Season both sides generously with salt and pepper.
- Brush your grill grates (or grill pan) generously with oil to prevent sticking.
- Preheat the grill or pan to medium-high heat (400–450°F / 200–230°C).
- You'll know it's ready when you can hold your hand about 4 inches above the grates for only 2–3 seconds.
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Ready when: Grill is very hot and grates are oiled and ready
Tip: Dry chicken is essential—any moisture will create steam rather than the attractive caramelized crust and grill marks you're seeking.
3
Grill the chickenOven 165°F / 75°C
- Place seasoned chicken breasts on the hot grill.
- Cook without moving for 6–7 minutes until the bottoms develop deep golden-brown grill marks.
- Carefully flip the chicken and cook the second side for 6–7 minutes.
- During the final 2 minutes of cooking, brush the chicken generously with the reserved teriyaki glaze on both top and bottom sides.
- Check the internal temperature at the thickest part with a meat thermometer—it should read 165°F (74°C).
- Transfer the grilled chicken to a plate and let it rest for 5 minutes; this allows carryover cooking to finish the meat and the juices to redistribute, keeping it moist.
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Ready when: Internal temperature reaches 165°F (74°C); exterior is golden brown with distinct grill marks; juices run clear
Tip: Don't move the chicken around while cooking. Let it sit undisturbed for those first 6–7 minutes to develop proper grill marks. Moving it will break the crust.
4
Toast sesame seeds
- In a small dry skillet over medium heat, add the sesame seeds.
- Toast for 2–3 minutes, stirring and shaking the pan frequently, until fragrant and lightly golden.
- Some seeds will pop slightly—this is normal and a sign they're done.
- Be careful not to burn them as they toast very quickly.
- Transfer to a small bowl to cool.
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Ready when: Sesame seeds are fragrant and light golden brown; some begin to pop
Tip: Keep the pan moving and watch closely—sesame seeds burn quickly. If you smell burning or see darkening, remove immediately from heat.
5
Prepare salad vegetables
- While the chicken rests, prepare all your salad components: slice the cucumber into thin rounds, julienne or thinly slice the carrots, thinly slice the red onion into half-moons, and slice the green onions on a slight bias.
- Place the mixed greens in a large bowl and add all the prepped vegetables.
- Have everything ready but don't dress yet.
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Ready when: All vegetables are sliced and combined in bowl
Tip: Slice the red onion just before using to keep it fresh and crisp. If cut too far ahead, it can wilt or develop a sharper, less pleasant bite.
6
Dress the salad
- Pour the reserved teriyaki sauce (about 1/3 cup) over the vegetables in the bowl.
- Drizzle with the sesame oil.
- Toss gently but thoroughly to coat every piece evenly with the dressing.
- Divide the dressed salad among 4 bowls or plates, arranging on the base so there's room on top for the chicken.
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Ready when: All vegetables are evenly coated with teriyaki dressing and sesame oil
Tip: Dress the salad just before serving so the delicate greens don't wilt. If you must wait to assemble, keep the dressing separate until the last moment.
7
Slice chicken and assemble
- Slice the rested chicken breasts against the grain into strips about 1/2 inch (1.3 cm) thick—this breaks down the muscle fibers and makes the chicken more tender to bite.
- Arrange the chicken strips on top of the dressed salad on each plate.
- Sprinkle generously with the cooled toasted sesame seeds.
- If using fresh ginger garnish, scatter the thin matchsticks over the top.
- Serve immediately while the chicken is still warm.
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Tip: Slicing against the grain breaks down the muscle fibers, making the chicken more tender to bite. Look at the direction of the lines in the meat and slice perpendicular to them.

Good to know

Tips

For even cooking, select chicken breasts of similar thickness. If some are thicker, gently pound them to an even 3/4-inch thickness before grilling.
Don't skip the resting period. It allows carryover cooking and gives the juices time to redistribute, resulting in juicier, more tender chicken.
The teriyaki sauce is the star of this dish. Balance the sweetness of the mirin with the saltiness of soy by tasting as you go; adjust to your preference.
Sesame seeds toast quickly and burn in seconds. Keep the pan moving and remove from heat the moment they smell fragrant—don't wait for them to darken fully.

Make ahead

The teriyaki sauce can be made up to 1 week ahead and refrigerated in an airtight container. The chicken can be seasoned and prepared up to 2 hours ahead; keep it refrigerated until grilling. Sesame seeds can be toasted up to 1 day ahead and stored in an airtight container.

Storage & reheating

Leftover salad and chicken keep refrigerated for up to 3 days in airtight containers (store separately if possible). Reheat chicken gently in a 300°F (150°C) oven for 8–10 minutes or serve cold. Store the salad greens separately from dressing to prevent wilting. The salad does not freeze well due to the greens.

Substitutions

Mirin → Honey or light brown sugar. Use 1 tbsp honey or 1 tbsp brown sugar to replace the mirin. The glaze will be sweeter with less umami complexity, but still delicious.
Rice vinegar → Apple cider vinegar or white vinegar. Use a 1:1 ratio. Apple cider vinegar will be earthier; white vinegar will be sharper.
Boneless, skinless chicken breasts → Boneless, skinless chicken thighs. Use 4–6 thighs (similar total weight). Dark meat is fattier and more forgiving on the grill; reduce cooking time to 5–6 minutes per side.
Sesame seeds (white, black, or mixed) → Black sesame seeds or toasted sunflower seeds. Use a 1:1 ratio. Black sesame adds an earthy, nutty note; sunflower seeds provide similar crunch with a milder flavor.