Hot Teriyaki Chicken Salad

Ingredients

• 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

Directions

1. 1

   Place chicken in shallow dish, pour teriyaki sauce over chicken.

2. 2

   Cover and refrigerate at least 30 minutes or up to 24 hours.

3. 3

   Place chicken on microwave safe plate.

4. 4

   Cover with plastic wrap, folding back one corner to vent.

5. 5

   Microwave on high 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.

6. 6

   Slice chicken into thin strips and set aside.

7. 7

   While chicken cooks, mix the salad greens, water chestnuts, onions and pineapple.

8. 8

   Mix the olive oil and 2 tsps teriyaki sauce; pour over greens and toss.

9. 9

   Divide salad greens and place on 2 plates, top with cooked sliced chicken.