Teriyaki Chicken Salad

• 2 whole Chicken Breasts
• 12 ounces, fluid Teriyaki Marinade, Divided
• 1/4 whole Fresh Pineapple
• 2 cups Romaine Lettuce, Shredded
• 2 cups Cole Slaw Mix
• 1/2 cups Jimmy's Pineapple Cole Slaw Dressing
• 1/2 whole Red Pepper, Diced
• 4 whole Green Onions, Chopped
• 4 Tablespoons Cilantro, Chopped
• 1/4 cups Crispy Wonton Strips

1. Start by preheating your oven to 350u0b0F.
2. Place the chicken in a baking dish and pour 3/4 of the 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 aside 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/cole slaw, then top with red pepper, green onion, cilantro, grilled pineapple, chicken and wonton strips. Drizzle with remaining teriyaki sauce.
6. Enjoy!

chicken breasts, fluid teriyaki marinade, ubc, romaine lettuce, mix, pineapple, red pepper, green onions, cilantro, ubc

Taken from tastykitchen.com/recipes/salads/teriyaki-chicken-salad/ (may not work)