Grilled Teriyaki Chicken Salad

**Ron-Douglas** · April 9th, 2006, 10:56 PM

Grilled Teriyaki Chicken Salad ( 6.5 Points)
Yields: 4 Servings

Ingredients

Sweet-and-Sour Dressing (recipe follows)
1 (8 ounce) sliced pineapple drained and juice
reserved
1/4 cup teriyaki baste and glaze sauce
4 skinless boneless chicken breast halves
about 1 pound
1/4 teaspoon seasoned pepper
6 cups bite-size pieces mixed salad greens
4 cups cut-up vegetables Chinese pea pods
sliced mushrooms red bell pepper strips

**SWEET-AND-SOUR DRESSING**
1/4 cup teriyaki baste and glaze about
reserved pineapple juice
1/4 cup white wine vinegar
2 tablespoon sugar
2 tablespoon vegetable oil
1/4 cup teriyaki baste and glaze

Instructions

Prepare Sweet-and-Sour Dressing. Brush both sides of pineapple withteriyakisauce. Brush both sides of chicken with teriyaki sauce; sprinkle withseasoned pepper.

Heat coals or gas grill. Cover and grill chicken 4 to 6 inches from mediumcoals 15 to 20 minutes, turning occasionally, until juice of chicken is nolonger pink when centers of thickest pieces are cut. Grill pineapple 2 to3minutes, turning once, until heated through. Cut chicken diagonally into1-inch strips.

Divide salad greens among 4 dinner plates. Top with vegetables. Arrangechicken and pineapple on vegetables. Drizzle with dressing.

SWEET-AND-SOUR DRESSING:

Add enough teriyaki sauce to pineapple juice to equal 1/2 cup. Shake juicemixture and remaining ingredients in tightly covered small container.Shakeagain just before serving.

Copyright: "© General Mills, Inc. 1998."

Per serving: 313 Calories (kcal); 9g Total Fat; (24% calories from fat);32gProtein; 28g Carbohydrate; 68mg Cholesterol; 1482mg Sodium

Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit;11/2 Fat; 1/2 Other Carbohydrates

NOTES : Ground pepper combinations are popular. Seasoned pepper is a blend of black pepper and spices, but you also can use lemon pepper, garlic pepper or freshly ground black pepper.

**Barbara Lee** · April 11th, 2006, 04:04 PM

This recipe would be great, I'm sure, except for the high sodium content. Us folks on HBP meds can't afford that much sodium in a recipe, even if it's great. Maybe someone can figure out an alternative that won't spoil it too much.