A satisfying salad made with teriyaki chicken, avocado, boiled egg, and cherry tomatoes. No special dressing needed — just mayonnaise and teriyaki sauce.
Table of Contents
About This Recipe
This recipe is an arranged variation of our Teriyaki Chicken recipe. For the full teriyaki chicken recipe, see Teriyaki Chicken | Juicy & Glazed Japanese Classic Recipe.
A satisfying salad made with teriyaki chicken, fresh lettuce, creamy avocado, boiled egg, and cherry tomatoes. The sweet-savory depth of teriyaki pairs naturally with a simple drizzle of mayonnaise, bringing everything together without the need for a separate dressing.
With minimal prep — mostly slicing and arranging — this comes together quickly and makes a visually appealing plate. Colorful enough for everyday meals, yet presentable for home gatherings as well.
A great way to make the most of teriyaki chicken while adding variety to the table.
Ingredients (Serves 2)
-
Teriyaki chicken 1 piece
See : Teriyaki Chicken | Juicy & Glazed Japanese Classic Recipe - Lettuce 3–4 leaves
- Boiled eggs 2
- Cherry tomatoes 6–8
- Avocado ½
- Orange ½
- Nuts (almonds, walnuts, etc.) as needed, optional
- Mayonnaise as needed
-
Teriyaki sauce a small amount
See : Teriyaki Chicken | Juicy & Glazed Japanese Classic Recipe
Instructions
| 1 |
 | Boil the eggs, then peel and cut in half or into quarters. Tear the lettuce into bite-sized pieces. Halve the cherry tomatoes. Remove the pit and skin from the avocado and cut into pieces. Cut the teriyaki chicken into the desired size. Tip The chicken is delicious whether slightly warm or at room temperature. |
| 2 |
 | Arrange the lettuce as a base and drizzle a thin line of mayonnaise over it. Tip A light, even drizzle is enough — avoid overdoing it. |
| 3 |
 | Arrange the avocado, cherry tomatoes, and boiled egg in a balanced layout. |
| 4 |
 | Arrange the teriyaki chicken on top, then drizzle a small amount of teriyaki sauce over everything. |
| 5 |
 | Top with orange slices and nuts to finish. |