Make the Marinade: In a medium bowl or gallon-size ziplock bag, whisk together all of the ingredients until combined. Pierce the chicken breasts with a fork a few times to allow the marinade to get into the chicken and place them in the marinade. Make sure to coat the chicken and flip it a few times in the marinade if using a bowl. Cover with plastic wrap and marinate in the refrigerator for a least an hour to up to 4 hours..

Preheat grill to medium heat. Place the marinated chicken on the grill, reserving the marinade. Cook and turn occasionally until the chicken is completely cooked through reaching the internal temperature of 165 degrees F. Use an instant-read thermometer to ensure the chicken is fully cooked. The chicken will take about 15-20 minutes to cook thoroughly.

Remove the chicken from the grill and slice. Add the reserved teriyaki marinade to a saucepan. Bring the marinade to a boil and immediately reduce the heat. Simmer until it turns into a sauce, about 2 - 3 minutes. Remove from heat and add to a small bowl for serving. Garnish with some sliced green onions.

To assemble the salad, place the lettuce and cabbage on a serving platter. Top with sliced chicken, edamame, mandarin oranges, sliced almonds, and green onions. Garnish with a sprinkling of sesame seeds. Serve with teriyaki dressing on the side.