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Teriyaki Chicken & Grilled Pineapple Salad

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Ingredients:

1 Container Spring Mix Salad Greens
2 Boneless Skinless Chicken Breasts
1/2 Pineapple
1/2 Cup Quinoa or Rice, cooked and cooled
12 Cherry Tomatoes, sliced
2 Avocados, sliced
2 Tsp Sesame Seeds
MARINADE:
1 Tbsp Soy Sauce
1 Tbsp Teriyaki Sauce
1 Tsp Honey
1 Tsp Sesame Seeds

Directions:

  1. Prepare the marinade by whisking all ingredients in a medium-sized bowl. Add chicken breasts and let sit in the fridge for at least 30 minutes prior to cooking.
  2. Preheat your grill to medium-high heat.
  3. While the grill preheats, peel, core, and slice the pineapple into ½-inch thick round slices.
  4. Once ready, grill the chicken breasts and pineapple slices until the chicken is cooked through and the pineapple slices become soft.
  5. Remove from the grill, let cool briefly, and then slice chicken and pineapple.
  6. Split your Spring Mix salad greens into two individual serving bowls and top with the cooled quinoa or rice, cherry tomatoes, avocados, chicken breasts, and pineapple. Sprinkle with sesame seeds and serve!
Course:
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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