GRILLED TERIYAKI CHICKEN SALAD

Grilled Teriyaki Chicken Salad image

Number Of Ingredients 13

Sweet-and-Sour Dressing (see recipe)
1 (8-ounce) can sliced pineapple slice, drained and juice reserved
1/4 cup teriyaki sauce baste and glaze sauce
4 boneless skinless chicken breast halves (about 1 pound)
1/4 teaspoon seasoned pepper
6 cups bite-size pieces mixed Salad greens
4 cups clut-up vegetables (Chinese pea pods, sliced mushrooms, red bell pepper strips)
Sweet-And-Sour Dressing:
1/4 cup teriyaki sauce baste and glaze
Reserved pineapple juice
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons vegetable oil

Steps:

Prepare Sweet-and-Sour Dressing. Brush both sides of pineapple with teriyaki sauce. Brush both sides of chicken with teriyaki sauce sprinkle with seasoned pepper. Heat coals or gas grill. Cover and grill chicken 4 to 6 inches from medium coals 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Grill pineapple 2 to 3 minutes, turning once, until heated through. Cut chicken diagonally into 1-inch strips. Divide salad greens among 4 dinner plates. Top with vegetables. Arrange chicken and pineapple on vegetables. Drizzle with dressing.Sweet-and-Sour DressingAbout 1/4 cup teriyaki baste and glazeReserved pineapple juice1/4 cup white wine vinegar2 tablespoons sugar2 tablespoons vegetable oilAdd enough teriyaki sauce to pineapple juice to equal 1/2 cup. Shake juice mixture and remaining ingredients in tightly covered small container. Shake again just before serving.1 Serving: Calories 325 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 65mg Sodium 1450mg Carbohydrate 29g (Dietary Fiber 3g) Protein 31g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves