Teriyaki Chicken Salad With Poppy Seed Dressing

• 1 cup honey teriyaki marinade
• 1 pound boneless skinless chicken breasts
• 6 cups torn romaine
• 3 medium kiwifruit, peeled and sliced
• 1 can (20 ounces) unsweetened pineapple chunks, drained
• 1 can (11 ounces) mandarin oranges, drained
• 2 celery ribs, chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1 cup fresh raspberries
• 1 cup sliced fresh strawberries
• 3 green onions, chopped
• 1/2 cup salted cashews
• 1/3 cup reduced-fat poppy seed salad dressing

1. Place marinade in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade.
2. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170u0b0.
3. Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery, peppers, raspberries and strawberries among six plates; top with chicken. Sprinkle with green onions and cashews. Drizzle with salad dressing.

honey teriyaki marinade, chicken breasts, torn romaine, kiwifruit, pineapple, mandarin oranges, celery, sweet red pepper, green pepper, fresh raspberries, fresh strawberries, green onions, cashews, salad dressing

Taken from www.tasteofhome.com/recipes/teriyaki-chicken-salad-with-poppy-seed-dressing/ (may not work)