Asian Chicken Salad With Grilled Pineapple

• SALAD
• 2 pieces Grilled Chicken Breast
• 1 tablespoon Soy Vay Teriyaki Sauce (or your preference)
• 2 cups Arugula
• 2 cups Baby Romaine (Chopped)
• 1 Cucumber - Julienned or thinly sliced
• 2 Brown Kumato Tomatoes- or any flavorful tomato Quartered
• 1/3 Red Onion - Thinly Sliced
• 1 Fresh Pineapple cut in to disks (best to use a corer)
• 2 dashes Seasame Seeds (Optional)
• Dressing
• 1/4 cup Rice Wine Vinegar
• 2 tablespoons Soy Sauce
• 1 teaspoon Sesame Oil
• 2 tablespoons Peanut or Canola Oil
• 1/2 teaspoon Ground Mustard
• 1/2 teaspoon Orange Juice

1. 1. MARINADE CHICKEN WITH SOYVAY OR YOUR FAVORITE TERIYAKI SAUCE FOR ABOUT 2-4 HOURS BEFORE GRILLING rn2. PREHEAT THE GRILL rn3. PLACE MARINADED CHICKEN TO PREHEATED GRILL AND COOL FOR rn ABOUT 5 MINUTES, UNTIL GOLDEN-BROWN ON EACH SIDE. rn4. ADD PINEAPPLE SLICES TO THE GRILL BEFORE YOU FLIP THE CHICKENrnrnTIP: THE BIGGER THE PINEAPPLE SLICE THE EASIER rnrn5. REMOVE CHICKEN FROM GRILL AND LET THE CHICKEN REST FOR 5 rn MINNUTES MIN BEFORE SLICINGrn6. CUT GRILLED PINEAPPLE PIECES INTO BITE SIZE CHUNKS
2. PREPARE DRESSING rnWHIP ALL INGREDIENTS WITH A WHISK OR FORK AND SET ASIDE rn(Rice Wine Vinegar, Soy Sauce, Peanut or Canola Oil, Ground Mustard ,Orange Juice)
3. SALAD PREPARATION ADD REMAINING INGREDIENTS TO A BOWL TOP SALAD TOSS IN DRESSING rnTOP WILL SLICED GRILLED CHICKEN AND PINEAPPLE CHUNKS rnADD SEASAME SEEDS FOR PRESENTATION,

salad, chicken, arugula, cucumber, brown, red onion, pineapple, seasame seeds, dressing, rice, soy sauce, sesame oil, peanut, ground mustard, orange juice

Taken from food52.com/recipes/16604-asian-chicken-salad-with-grilled-pineapple (may not work)