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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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