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) cans pineapple chunks in juice, drained
2 tablespoons olive oil
2 teaspoons teriyaki sauce
Directions:
Place chicken in shallow dish, pour teriyaki sauce over chicken.
Cover and refrigerate at least 30 minutes or up to 24 hours.
Place chicken on microwave safe plate.
Cover with plastic wrap, folding back one corner to vent.
Microwave on high 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
Slice chicken into thin strips and set aside.
While chicken cooks, mix the salad greens, water chestnuts, onions and pineapple.
Mix the olive oil and 2 tsps teriyaki sauce; pour over greens and toss.
Divide salad greens and place on 2 plates, top with cooked sliced chicken.
Servings: 2
Time preparation: 45 min.
Time total: 50 min.