Photo of Teriyaki chicken salad by WW

Teriyaki chicken salad

Points® value
Total Time
30 min
5 min
25 min
Punchy Asian flavours of ginger, lime, coriander and sesame, plus heaps of crunchy vegetables, take the humble chicken salad to a whole new level


Teriyaki Sauce

70 g


1½ tablespoon(s), level, clear

Chicken breast, skinless, raw

4 medium

Lime Juice, Fresh

1 tablespoon(s)

Root Ginger

1 teaspoon(s), peeled and finely grated

Sesame Oil

1 teaspoon(s), toasted

Coriander, fresh

1 tablespoon(s), finely chopped, plus extra to serve


2 individual, Romaine, torn


150 g, red, shredded

Carrots, raw

2 medium, peeled and grated


  1. Heat a large griddle pan over a high heat until smoking. Combine the teriyaki sauce and 1 tbsp honey in a medium bowl. Add the chicken and toss to coat in the marinade.
  2. Lift the chicken from the bowl, shake off the excess marinade and lay on the griddle pan. Cook for 2 minutes on each side until well marked. Transfer to a baking tray, pour over the marinade and bake for 20 minutes until cooked through, basting after 10 minutes.
  3. Meanwhile, make the dressing. Combine the remaining honey, lime juice, ginger, sesame oil and coriander in a small bowl with ½ tbsp cold water. Set aside.
  4. When the chicken is cooked, toss together the lettuce, cabbage and carrots in a large mixing bowl. Pour in the honey and lime dressing, then toss again. Divide the salad among 4 plates. Slice the cooked chicken and arrange on top, then sprinkle over the extra coriander leaves.


Not sure what to do with your leftover teriyaki sauce? Brush it over fish or veg before grilling