For the Salad:

6 chicken tenders or 2 large chicken 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

For the Honey Mustard Dressing:

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

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For the Chicken:

Marinate the chicken tenders or breasts in teriyaki sauce for at least 30 minutes (up to 2 hours).
Preheat grill or grill pan to medium-high heat.
Cook the chicken for 5-7 minutes per side, until fully cooked with an internal temperature of 165°F.
Let the chicken rest for a few minutes before slicing into strips.

For the Salad:

In a large bowl, combine the chopped romaine lettuce, shredded carrot, shredded red cabbage, edamame, and mandarin oranges.
Add the sliced chicken on top and sprinkle with toasted almonds and sesame seeds.

For the Honey Mustard Dressing:

Whisk together mayonnaise, granulated sugar, honey, mustard, Dijon mustard, apple cider vinegar, and olive oil until smooth.
Taste and adjust seasoning as needed.

To Serve:

Drizzle the honey mustard dressing over the salad just before serving, or serve it on the side.

Storage: Keep salad ingredients and dressing separate in the fridge. Salad lasts for 2 days, dressing lasts for up to 3 days.

Reheating: Reheat leftover chicken in the microwave or on the stovetop.

Gluten-Free Option: Use a gluten-free teriyaki sauce.