Name: Teriyaki Chicken Salad (Red Robin Copycat) Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Asian Fusion
Ingredients: 6 chicken tenders (or 2 large breasts); 1 cup teriyaki sauce; 8 cups chopped Romaine Lettuce; 1 carrot (shredded); 1/2 cup shredded red cabbage; 1/2 cup edamame; 1 15-ounce can mandarin oranges (drained); 1/4 cup sliced almonds (toasted); 1 tablespoon sesame seeds (toasted); 2/3 cup mayonnaise; 3 teaspoons granulated sugar; 1 1/2 tablespoons honey; 1 tablespoon mustard; 1 1/2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 2 tablespoons olive oil

Jump to Recipe

If you’re craving something that hits every note—sweet, tangy, savory, and crisp—all in one big, satisfying bowl, then let me introduce you to Teriyaki Chicken Salad (Red Robin Copycat). This is the kind of recipe that turns a simple weekday meal into something everyone looks forward to, complete with juicy marinated chicken, vibrant veggies, and an irresistible homemade honey mustard dressing. Whether you’re a salad lover or someone who just wants a colorful (and delicious!) lunch or dinner, this Teriyaki Chicken Salad (Red Robin Copycat) is bound to become your next obsession.

Teriyaki Chicken Salad (Red Robin Copycat) Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—each item brings its own magic to the bowl, from crunchy lettuce to sweet mandarin oranges. Together, they create the craveable, signature flavor and texture that makes Teriyaki Chicken Salad (Red Robin Copycat) so irresistible.

Chicken tenders or breasts: Juicy, meaty chicken is the star; tenders make slicing and marinating easy, while breasts work great when sliced thin.
Teriyaki sauce: This is where the sweet-savory flavor of the chicken happens—your favorite store-bought or homemade version both work.
Chopped Romaine Lettuce: Crisp and refreshing, it gives the salad lots of crunch and a beautiful green base.
Carrot (shredded): Adds color and a lovely touch of sweetness.
Shredded red cabbage: For a pop of color and a delightful earthy crunch.
Edamame: Little pops of plant protein that give body and bite to your salad.
Mandarin oranges: Sweet, juicy bursts balance the tang of the dressing and richness of the chicken.
Sliced almonds (toasted): Their toasty flavor and crunch take the salad to the next level—don’t skip these!
Sesame seeds (toasted): Just a touch, for that classic Asian salad vibe and a bit of nutty flavor.
Mayonnaise: The creamy base for your honey mustard dressing.
Granulated sugar: Adds a subtle sweet lift to the homemade dressing.
Honey: The natural sweetness that brings everything together in the dressing.
Mustard & Dijon mustard: A duo for tang and depth in your salad dressing.
Apple cider vinegar: Lively acidity to sharpen flavors in the dressing.
Olive oil: Adds silkiness and helps everything come together beautifully in the dressing.

How to Make Teriyaki Chicken Salad (Red Robin Copycat)

Step 1: Marinate the Chicken

Start by giving your chicken some love! Combine the chicken tenders (or sliced breasts) with your teriyaki sauce in a sealed Ziploc bag. Get in there and make sure every piece is coated, then let it marinate in the fridge for at least 30 minutes. The longer the chicken sits with that sweet-savory sauce, the more flavorful your Teriyaki Chicken Salad (Red Robin Copycat) will be.

Step 2: Bake the Chicken

Preheat your oven to 400 degrees. For easy cleanup, line a baking dish with foil, then arrange your marinated chicken in a single layer. Depending on the thickness, bake for 10 to 20 minutes. You’re looking for chicken that’s cooked through but still tender and juicy. Set aside to cool before slicing.

Step 3: Make the Honey Mustard Dressing

Time to turn a handful of humble ingredients into something magical! In a sealed mason jar (or simply a bowl), combine mayonnaise, granulated sugar, honey, both types of mustard, apple cider vinegar, and olive oil. Shake it up or whisk until creamy and smooth. Pop it in the fridge while everything else comes together.

Step 4: Toast the Almonds and Sesame Seeds

Don’t skip this flavor-building step—just after the chicken bakes, spread the sliced almonds and sesame seeds on a baking sheet and toast in that still-hot oven for about 5 minutes. Watch them closely! They go from golden to burnt fast, and you want that toasty crunch for your Teriyaki Chicken Salad (Red Robin Copycat).

Step 5: Assemble the Salad

In your biggest bowl, toss together romaine lettuce, shredded carrots, red cabbage, and edamame. Add about half the honey mustard dressing and toss gently, letting every leaf get a little kiss of flavor. Arrange the salad on a big platter (or individual plates), top with your juicy sliced teriyaki chicken, scatter over mandarin oranges, then finish with the toasted almonds and sesame seeds. Drizzle extra dressing or serve on the side for dipping.

How to Serve Teriyaki Chicken Salad (Red Robin Copycat)

Garnishes

A salad this delicious deserves a little flourish! Finish your Teriyaki Chicken Salad (Red Robin Copycat) with extra toasted almonds and sesame seeds for crunch, plus another fresh crack of black pepper or a few sliced scallions if you’re feeling fancy. A tiny sprinkle of extra mandarin zest over the top brings unexpected brightness and a professional finish.

Side Dishes

This salad is a meal in itself, but if you want to round out a bigger table or lunch spread, consider adding fluffy jasmine rice or a platter of crunchy wonton chips. A cup of miso soup or crisp cucumber salad on the side also works beautifully without competing with the lively flavors of your Teriyaki Chicken Salad (Red Robin Copycat).

Creative Ways to Present

Don’t be afraid to play with presentation! Serve the salad in mason jars for an on-the-go lunch, arrange on individual appetizer plates for a dinner party, or use lettuce cups for mini, hand-held versions. If you’re serving a crowd, create a salad bar where everyone builds their own custom Teriyaki Chicken Salad (Red Robin Copycat) masterpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Teriyaki Chicken Salad (Red Robin Copycat), store the chicken, veggies, dressing, and crunchy toppings in separate airtight containers. This keeps everything fresh and stops the salad from getting soggy. Combine just before serving for the best texture and flavor.

Freezing

Generally, salads don’t freeze well, and that’s true here—leafy greens and juicy fruits like mandarins lose texture after freezing. However, you can freeze leftover cooked teriyaki chicken by itself. Slice and store in a freezer bag for up to 2 months, then thaw when you’re ready to make the salad again.

Reheating

If you’re warming up your chicken, simply microwave slices in short bursts or in a skillet with a splash of teriyaki sauce until heated through. Don’t heat any greens or toppings—save those for fresh assembly right before eating so every bite is perfectly crisp.

FAQs

Can I use store-bought dressing for Teriyaki Chicken Salad (Red Robin Copycat)?

You absolutely can! If you’re in a hurry, a high-quality honey mustard or Asian-style vinaigrette substitutes beautifully. That said, homemade is extra delicious and only takes a few minutes to shake up.

What’s the best substitute for edamame?

If you don’t have edamame on hand, try using green peas or even chopped snap peas. Both add the pop of color and texture you’re looking for in Teriyaki Chicken Salad (Red Robin Copycat).

How far ahead can I marinate the chicken?

You can marinate the chicken up to 24 hours ahead for even deeper flavor. Just keep it refrigerated until you’re ready to bake for the freshest, tastiest results.

Is this recipe gluten-free?

It can be! Just make sure you’re using a gluten-free teriyaki sauce (many contain soy sauce made from wheat) and double-check all other ingredients for hidden gluten.

Can I grill the chicken instead of baking?

Definitely! Grilling brings a little smoky edge to Teriyaki Chicken Salad (Red Robin Copycat). Just heat your grill, cook the chicken until charred and cooked through, then slice and proceed as the recipe instructs.

Final Thoughts

Once you try this Teriyaki Chicken Salad (Red Robin Copycat), you’ll understand why it’s so beloved. It’s fun to make, stunning to serve, and absolutely packed with the flavors and colors that make a meal memorable. Gather your ingredients, dive in, and don’t be surprised if this vibrant salad becomes a staple on your table!

Teriyaki Chicken Salad (Red Robin Copycat) Recipe

★★★★★

5.2 from 16 reviews

Author: Noah
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Try this delicious Teriyaki Chicken Salad recipe inspired by the Red Robin version. It’s a perfect mix of flavors and textures that will satisfy your cravings for a light and tasty meal.

Instructions

Chicken: Combine chicken and teriyaki sauce in a sealed ziplock bag and marinate for at least 30 minutes. Preheat oven to 400 degrees. Line a baking dish with foil. Arrange chicken in the baking dish and cook for 10-20 minutes. Cool before serving.
Dressing: Combine dressing ingredients in a tightly sealed container or whisk together in a small bowl. Refrigerate until ready to serve.
Salad: Toast almonds and sesame seeds in a 400-degree oven for 5 minutes. Combine lettuce, carrot, red cabbage, and edamame. Toss with half of the honey mustard dressing. Arrange salad on a platter or plates. Top with chicken, mandarin oranges, toasted almonds, and sesame seeds. Drizzle with additional dressing.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking, Tossing
Cuisine: Asian Fusion