Hot Teriyaki Chicken Salad

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts
• 1/4 cup teriyaki sauce
• 3 cups mixed salad greens, torn into bite size pieces
• 1/2 cup sliced water chestnuts
• 2 green onions, cut into 1/2 inch pieces
• 1 (8 ounce) can pineapple chunks in juice, drained
• 2 tablespoons olive oil
• 2 teaspoons teriyaki sauce

Recipe

• 1 place chicken in shallow dish, pour teriyaki sauce over chicken.
• 2 cover and refrigerate at least 30 minutes or up to 24 hours.
• 3 place chicken on microwave safe plate.
• 4 cover with plastic wrap, folding back one corner to vent.
• 5 microwave on high 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
• 6 slice chicken into thin strips and set aside.
• 7 while chicken cooks, mix the salad greens, water chestnuts, onions and pineapple.
• 8 mix the olive oil and 2 tsps teriyaki sauce; pour over greens and toss.
• 9 divide salad greens and place on 2 plates, top with cooked sliced chicken.