Ingredients
2
boneless skinless chicken breast halves (1/2 pound)
1/4
cup teriyaki sauce
2
cups bite-size pieces salad greens
1/2
cup sliced water chestnuts
2
medium green onions, cut into 1/2-inch pieces
1
can (8 ounces) pineapple chunks, drained
2
tablespoons vegetable oil
2
teaspoons teriyaki sauce
Preparation
Place chicken in shallow glass or plastic dish; pour 1/4 cup teriyaki sauce over chicken. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
Mix salad greens, water chestnuts, onions and pineapple. Mix oil and 2 teaspoons teriyaki sauce; pour over salad mixture and toss. Arrange on 2 salad plates.
Arrange chicken, thickest parts to outside edge, on microwavable plate. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Slice chicken; place on salad mixture.
