Sometimes, even the most seasoned salad dressings can’t stand up to the boldness of teriyaki chicken.
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That’s why I’ve decided to share with you my favorite 10 salad dressings that go with teriyaki chicken!
10 Salad Dressings that Go with Teriyaki Chicken
If you’re anything like me, you love teriyaki chicken.
I mean, who doesn’t?
It’s sweet, it’s savory, and it’s SO GOOD.
But the thing is—teriyaki chicken can be a little difficult to pair with other foods that aren’t rice or noodles.
Sure, you can just eat it plain or with some white rice for a simple meal that satisfies your taste buds—but sometimes we want more than that!
We want to create an experience with our food that’s more than just eating something delicious; we want to make memories out of our meals.
And what better way to do that than by pairing your teriyaki chicken with an equally delicious salad dressing?
So, what salad dressing goes with teriyaki chicken?
The most common salad dressing to go with teriyaki chicken is ginger vinaigrette. This is because the ginger in the vinaigrette complements the sweetness of the teriyaki sauce, while adding an extra level of depth to the dish.
For even more ideas, here are 10 salad dressings that go perfectly with teriyaki chicken:
I’m a big fan of honey mustard dressing.
It’s a classic, and it’s also extremely versatile.
I like to pair it with teriyaki chicken because the flavor combination is pretty much perfect.
The sweetness of the honey mixed with the tangy bite of mustard is just right for this dish.
In order to make the honey mustard dressing, all you need is:
- 1/2 cup mayonnaise
- 1/2 cup honey
- 1 tablespoon white vinegar
- 2 teaspoons Dijon mustard
- Mix all of these ingredients together in a bowl until well combined.
- Then, just cover your chicken with the mixture and grill or bake as usual!
I personally love using Caesar salad dressing to cover teriyaki chicken.
I like to make my own Caesar salad dressing, which is easy to do and keeps me from having to buy it.
I use a small handful of finely grated Parmesan cheese, a clove of minced garlic, a tablespoon or two of lemon juice, a tablespoon or two of olive oil, and salt and pepper to taste.
You can make this as thick or thin as you like by adding more or less oil; if you prefer a thicker dressing, try adding 1/2 cup mayonnaise instead of just 1 tablespoon.
I typically pair the dressing with teriyaki chicken because they both have strong flavors that go well together.
If you want something lighter with this dish (or just more flexibility in how many people can eat it), try using lemon-pepper Dijon mustard instead!
I’d skip this step—it’s not as tasty as the other options.
In case you’re wondering why I always end up making my own Caesar dressing: one time I bought store-bought dressing for these purposes and accidentally didn’t refrigerate it before serving it on top of the chicken (because whoops).
It was awful!
This dressing is so versatile, and I love pairing it with this dish because it’s perfect for spring!
- I usually make the dressing by combining lemon juice, olive oil, salt, and pepper in a bowl.
- Then I whisk it together until it’s well-incorporated.
- Once that’s done, I set aside some of the dressing to use on my salad later (a must!) and then pour the rest over my chicken before grilling it.
The thing that really makes this recipe work for me is how easy it is to adjust how much lemon flavor you want in your dressing by adding more or less lemon juice.
If you’re looking for something lighter with just a hint of citrus flavor, go with 3 tablespoons of lemon juice instead of 4 tablespoons (like I did).
If you want more of an acidic punch from your dressing, increase the amount of lemon juice to 4 tablespoons instead.
Ranch dressing is another classic.
It’s a great option if you’re looking for a creamy, tangy dressing that pairs well with chicken or vegetables.
I usually make my ranch dressing by combining mayonnaise and buttermilk in a bowl, then adding garlic powder, dried dill, and salt and pepper to taste.
After whisking it together until it’s smooth, I mix in fresh parsley at the end.
The first time I tried pairing this dressing with teriyaki chicken, I used too much garlic powder!
It was overpowering and ruined the entire dish—so be careful when seasoning your dressing.
I love to make Thousand Island Dressing and use it with my teriyaki chicken.
I’ve been making it for years, and I know that the flavor complements the dish well.
Here’s how I go about making it:
- First, I take out a small bowl and add about a quarter cup of mayonnaise and two tablespoons of ketchup. I mix these together until they’re evenly combined.
- Next, I add in some chopped pickles (I usually do half of a dill pickle), some minced onion, and a little bit of lemon juice (just enough to give it a little zing).
- Finally, I mix it all together until everything is evenly distributed throughout the dressing and there are no clumps left behind anywhere on top or underneath where they shouldn’t be anywhere except inside this bowl!
This dressing is easy to make and can be used on all kinds of salads.
It’s also great on sandwiches, burgers, and of course, chicken!
I like to make my blue cheese dressing with sour cream, mayonnaise, and blue cheese crumbles.
The amount of each ingredient that you add will depend on how thick or thin you want your dressing to be.
Start with about 1/4 cup of sour cream and 1/4 cup of mayonnaise (or whatever ratio you prefer) and add in the blue cheese crumbles until it reaches your desired consistency.
I usually just eyeball it, but if you’re not comfortable with that then feel free to use a measuring cup!
I usually serve this dressing on top of my teriyaki chicken because it adds a nice rich flavor to the dish!
You can also serve it on salads or even as a dip for chips if you’re looking for something different than ranch dressing!
Tip: When using blue cheese crumbles in this recipe, make sure that they are finely ground before adding them into your mixture so that they don’t clump together!
Another dressing that I personally like to use with a chicken meal is this one.
I usually make this dressing by combining about 3 parts vinegar, 2 parts oil and 1 part sugar.
Vinegar and sugar are the most important ingredients because they give it that sweet-and-sour flavor that’s key to a balsamic vinaigrette.
When pairing this dressing with my teriyaki chicken, I like to marinate the chicken in this dressing before I grill it.
By doing so, it helps keep the meat tender while also adding a delicious flavor profile.
Lastly, one tip that I learned the hard way is not to leave your marinated meat out for too long!
Once your meat has been marinated in the balsamic vinaigrette, make sure you use it right away before any bacteria starts growing in there.
I know that I’m not the only one who loves french dressing.
It’s great on a salad, but it’s also amazing when you use it to dress up your teriyaki chicken.
- I like to prepare my own french dressing by combining 2 tbsp of white vinegar, 1 tbsp of lemon juice, and 1 tbsp of honey in a jar with a lid.
- Shake well until the honey dissolves into the liquid and then refrigerate for at least 30 minutes before using.
When I’m making this dish at home, I usually opt for boneless skinless chicken thighs instead of breasts because they’re cheaper and more flavorful than chicken breasts.
In addition to that, they’re also much easier to cook on the stovetop without drying out or burning them (which can happen if you try cooking them on an open flame).
I like to pair this dish with rice noodles because they soak up all of those delicious flavors from both sauces—but if you don’t have them on hand or don’t want them in your meal plan for some reason, feel free to substitute with any kind of pasta or grain instead!
This is a dressing I use frequently when it comes to teriyaki chicken.
It’s simple, but it works for me every time.
- First, I add a bit of salt and pepper to my chicken.
- Then, I take about three tablespoons of Italian dressing and drizzle it over top. This helps season the meat while also adding some flavor to complement the teriyaki sauce.
- Finally, I cover my chicken in foil and bake it at 350 degrees Fahrenheit for 20 minutes.
- After that, if my chicken looks like it needs more seasoning or taste, then I’ll go ahead and add some more salt and pepper before serving.
This method has worked well for me in the past and should work well for you too!
Another dressing you could use with this kind of meal is Sesame Ginger Vinaigrette.
I like to make this dressing by combining sesame oil, brown sugar, soy sauce, rice vinegar, minced ginger, and salt in a small bowl.
Then I whisk it together until it’s smooth.
I usually pair this dressing with teriyaki chicken by pouring over the cooked chicken after it’s been baked or grilled.
If you’re making your own teriyaki sauce as well, you can also put some of that on top of the chicken before baking/grilling so that it gets nice and caramelized around the edges!
The one thing I learned the hard way: don’t use too much of this dressing!
It’s so flavorful that just a few tablespoons will go a long way toward making your dish taste delicious without overpowering it with flavor.
10 Salad Dressings that Go with Teriyaki Chicken
- Honey Mustard Dressing
- Caesar Salad Dressing
- Lemon Vinaigrette
- Ranch Dressing
- Thousand Island Dressing
- Blue Cheese Dressing
- Balsamic Vinaigrette
- French Dressing
- Italian Dressing
- Sesame Ginger Vinaigrette
- Pick your favorite salad dressing from this list to use with your chicken meal.
- Prepare the ingredients according to the recipe.
- Be ready to munch in no time!
Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.