Teriyaki Grilled Chicken Salad

Step 1

Cover chicken with half of the Teriyaki marinade and refrigerate for 30 min – 1 hour

Step 2

Preheat the grill to medium-high heat. Place each chicken breast on the grill and cook for 5-7 minutes. Flip chicken, baste with reserve marinade, and cook for an additional 5-7 minutes, or until an internal temperature of 165. Remove and let rest for while preparing rest of salad

Step 3

Grill pineapple rings for 2-3 minutes on each side, basting with reserve marinade

Step 4

Divide lettuce among four salad bowls and top with shredded broccoli, carrots, cabbage, noodles, and pineapple rings

Step 5

Slice chicken breasts and place on top of salad. Garnish each salad with green onions, sesame seeds and a light drizzle of the leftover Teriyaki Marinade & Sauce