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Teriyaki Grilled Chicken Salad


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

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Organic Sweet & Spicy Teriyaki Marinade

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