Ingredients
Instructions
- Place chicken in shallow dish, pour teriyaki sauce over chicken.
- Cover and refrigerate at least 30 minutes or up to 24 hours.
- Place chicken on microwave safe plate.
- Cover with plastic wrap, folding back one corner to vent.
- Microwave on high 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
- Slice chicken into thin strips and set aside.
- While chicken cooks, mix the salad greens, water chestnuts, onions and pineapple.
- Mix the olive oil and 2 tsps teriyaki sauce; pour over greens and toss.
- Divide salad greens and place on 2 plates, top with cooked sliced chicken.