Combine chicken and teriyaki sauce in a sealed ziploc bag and marinate for at least 30 minutes.

Preheat oven to 400 degrees. Line a baking dish with foil (optional - for easy clean up). Arrange chicken in the baking dish and cook for 10-20 minutes, depending on the thickness of the chicken. Cool before serving.

Combine ingredients in a tighly sealed container (like a mason jar) and shake until well combined. Alternatively, whisk ingredients together in a small bowl. Refrigerate until ready to serve.

Toast the almonds and sesame seeds on a baking sheet in the 400 degree oven after chicken is done for about 5 minutes.

Combine lettuce, carrot, red cabbage and edamame. Toss the salad with half of the honey mustard dressing. Arrange salad on a large platter or divide onto plates. Top with sliced chicken, mandarin oranges, and toasted almonds and sesame seeds. Drizzle with additional dressing or serve on the side.