Marinate Chicken: Place the chicken tenders or breasts in a sealed Ziploc bag with the teriyaki sauce. Allow it to marinate for at least 30 minutes to soak in all that delicious flavor.

Preheat Oven: Set your oven to 400°F. If desired, line a baking dish with foil for easy cleanup. Arrange the marinated chicken in the dish and cook for 10-20 minutes based on thickness until cooked through. Allow it to cool before slicing.

Toast Nuts & Seeds: Spread the sliced almonds and sesame seeds on a baking sheet. Toast in the oven for 5-7 minutes, watching closely until golden brown.

Make the Dressing: In a sealed container, combine the mayonnaise, granulated sugar, honey, yellow mustard, Dijon mustard, apple cider vinegar, and olive oil. Shake vigorously until smooth or whisk in a bowl. Chill until ready to use.

Assemble the Salad: In a large bowl, mix together the chopped romaine lettuce, shredded carrot, red cabbage, and edamame. Drizzle with half of the honey mustard dressing and toss until all ingredients are coated.

Serve & Enjoy: Transfer the salad to a large platter or individual plates. Top with sliced teriyaki chicken, mandarin oranges, toasted almonds, and sesame seeds. Drizzle with any remaining dressing.