Hot Chicken Salad

Name: Hot Chicken Salad
Prep time: 49 min
Cook time: 49 min
Total time: 49 min
Yield: 1
Cuisine: Global
Ingredients: 2 mediums green onions, cut into 1/2-inch pieces; 227 grams can pineapple chunks, drained; 473 milliliters bite-size pieces salad greens; 227 grams boneless skinless chicken breast halves; 59 milliliters teriyaki sauce; 2 teaspoons teriyaki sauce; 2 Tbsps vegetable oil; 118 milliliters sliced water chestnuts

Need a gluten free, dairy free, and whole 30 main course? Hot Chicken Salad could be a great recipe to try. One serving contains 786 calories, 57g of protein, and 34g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 1. Head to the store and pick up green onions, teriyaki sauce, chicken breast halves, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 49 minutes.

Instructions

Place chicken in shallow glass or plastic dish; pour 1/4 cup teriyaki sauce over chicken. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.

Ingredients you will need

Teriyaki Sauce

Whole Chicken

Mix salad greens, water chestnuts, onions and pineapple.

Ingredients you will need

Water Chestnuts

Greens

Pineapple

Onion

Mix oil and 2 teaspoons teriyaki sauce; pour over salad mixture and toss. Arrange on 2 salad plates.

Ingredients you will need

Teriyaki Sauce

Cooking Oil

Arrange chicken, thickest parts to outside edge, on microwavable plate. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Slice chicken; place on salad mixture.

Ingredients you will need

Whole Chicken

Juice