Teriyaki Chicken Salad

Rating

Yields1 Serving

 2 chicken breasts
 1 bottle teriyaki marinade (I used the store brand 30 minute marinade)
 1/4 of a fresh pineapple, cut into spears
 few sprays of cooking spray
 1/2 red pepper, diced
 4 green onions, diced
 4 tablespoons of cilantro, chopped
 2 cups romaine lettuce, shredded
 2 cups pre-shredded coleslaw mix
 1/2 cup (or so) Jimmy's Pineapple Cole Slaw Dressing
 1/4 cup crispy wonton strips

1

Start by preheating your oven to 350 degrees.

2

Place the chicken in a baking dish and pour 3/4 of the bottle of teriyaki marinade over them. Flip them around with a pair of tongs until they are fully coated. Bake in the oven for 30 minutes. Once fully cooked, take out of the marinade and slice into thin strips. Set aside.

3

While the chicken cooks, preheat a grill pan (or a real grill) to medium high heat. Spray the pineapple spears lightly on each side with cooking spray. Grill for a minute or so on each side. Take off the grill, let cool slightly and cut into cubes. Set a side for now.

4

In a large bowl, combine the romaine, cole slaw mix and Pineapple Cole Slaw Dressing. Add just a little dressing at a time while tossing to coat. Add more or less depending on your taste.

5

To assemble the salad, plate the romaine/coleslaw, then top with red pepper, green onion, cilantro, grilled pineapple, chicken and wonton strips. Drizzle with remaining teriyaki sauce.

Ingredients

 2 chicken breasts
 1 bottle teriyaki marinade (I used the store brand 30 minute marinade)
 1/4 of a fresh pineapple, cut into spears
 few sprays of cooking spray
 1/2 red pepper, diced
 4 green onions, diced
 4 tablespoons of cilantro, chopped
 2 cups romaine lettuce, shredded
 2 cups pre-shredded coleslaw mix
 1/2 cup (or so) Jimmy's Pineapple Cole Slaw Dressing
 1/4 cup crispy wonton strips

Directions

1

Start by preheating your oven to 350 degrees.

2

Place the chicken in a baking dish and pour 3/4 of the bottle of teriyaki marinade over them. Flip them around with a pair of tongs until they are fully coated. Bake in the oven for 30 minutes. Once fully cooked, take out of the marinade and slice into thin strips. Set aside.

3

While the chicken cooks, preheat a grill pan (or a real grill) to medium high heat. Spray the pineapple spears lightly on each side with cooking spray. Grill for a minute or so on each side. Take off the grill, let cool slightly and cut into cubes. Set a side for now.

4

In a large bowl, combine the romaine, cole slaw mix and Pineapple Cole Slaw Dressing. Add just a little dressing at a time while tossing to coat. Add more or less depending on your taste.

5

To assemble the salad, plate the romaine/coleslaw, then top with red pepper, green onion, cilantro, grilled pineapple, chicken and wonton strips. Drizzle with remaining teriyaki sauce.

Teriyaki Chicken Salad