Teriyaki Chicken Salad

Start by preheating your oven to 350ºF.

Place the chicken in a baking dish and pour 3/4 of the teriyaki marinade over them. Flip them around with a pair of tongs until they are fully coated. Bake in the oven for 30 minutes. Once fully cooked, take out of the marinade and slice into thin strips. Set aside.

While the chicken cooks, preheat a grill pan (or a real grill) to medium high heat. Spray the pineapple spears lightly on each side with cooking spray. Grill for a minute or so on each side. Take off the grill, let cool slightly and cut into cubes. Set aside for now.

In a large bowl, combine the romaine, cole slaw mix and pineapple cole slaw dressing. Add just a little dressing at a time while tossing to coat. Add more or less depending on your taste.

To assemble the salad, plate the romaine/cole slaw, then top with red pepper, green onion, cilantro, grilled pineapple, chicken and wonton strips. Drizzle with remaining teriyaki sauce.

Enjoy!