Hot Teriyaki Chicken Salad

Hearty lunch or light dinner for 2. Great for those hot summer days. The preparation time includes the minimum marinade time for the chicken.

• Ready In: 50 mins
• Serves: 2

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. 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.