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Hot Chicken Salad
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Prep Time:
15 minutes
Total Time:
49 minutes
Enhance chicken salad with zesty teriyaki sauce and beautifully seared chicken slices for a gourmet touch.
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 teaspoons teriyaki sauce
Instructions:
  • Marinate chicken in 1/4 cup teriyaki sauce in a shallow glass or plastic dish. Cover, refrigerate, and turn occasionally for at least 30 minutes, up to 24 hours.
  • Combine the salad greens, water chestnuts, onions, and pineapple in a bowl. Whisk together oil and 2 teaspoons of teriyaki sauce, then drizzle over the salad mixture and gently toss to combine. Divide the salad onto 2 plates for serving.
  • Place the chicken on a microwave-safe plate, ensuring the thickest parts are towards the outer edge. Cover the plate with plastic wrap, leaving a small vent to release steam. Microwave on High for 3 to 4 minutes or until the juices run clear when the thickest part is cut. Slice the cooked chicken and place it on top of your salad.

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