4 boneless chicken breast cutlets
1 cup Teriyaki Marinade divided
1 head green leaf lettuce, washed and chopped
12 pineapple rings
1 cup shredded broccoli
1 cup shredded carrots
1 cup shredded purple cabbage
1 cup dried chow mein noodles
3 green onions chopped
seasame seeds for garnish
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
Smoky mesquite with sea salt & pepper
© 2022 KindersBBQ
