Recipe

A A A

• 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 oz) can pineapple chunks in juice, drained
• 2 tbsp olive oil
• 2 tsp teriyaki sauce

• 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.