Teriyaki Chicken Salad with Grilled Pineapple

I've done it again kids, made another salad that you have got to try.  With it being approximately one bazillion degrees outside with about 157% humidity (that's just a guess), there is nothing I want to eat besides a salad.  I need crisp, I need refreshing, I ned cooold.  

Remember when I made this BBQ Chicken Salad?  Yeah, I know, how could you forget right?  Well, it just so happens that since I gave a little shout out, Jimmy's Dressing sent me some products (and a sweet t-shirt that reads "Dont'cha be messin' with my dressin'" I know, fantastic right?) to try.  The Pineapple Cole Slaw dressing just called to me.  Do you want to know what it said?  It said and I quote "make me into a Teriyaki Chicken Salad pa pa pahleeeease."  So I did.  And it was good.  The end.  

Oh and fun fact, Jimmy's Dressing put my BBQ Chicken Salad post up on their website.  Pretty cool stuff.  You should check it out.  Here's the link: Jimmy's Dressing

Okay, let's do it.

Start by taking two chicken breasts and placing them in a baking dish.

Smother them with about 1/2 a bottle of store bought teriyaki sauce.  Yeah, you could make your own but, that seemed like a lot of work last night.

Flip them around so they are evenly coated.  And pop them into the oven and bake them for 30 minutes.  I know, seems weird, it is not.  It makes the most wonderfully moist and flavorful chicken.  Trust me.

Next, work on the pineapple.  Uffda (yes, I'm from Minnesota), I have a love hate relationship with fresh pineapple.  But, it was necessary.  So, here is a tip, when looking for a pineapple, to test if it is ripe, gently pull off one of the leaves.  If it comes out easy, you've got a freshie.

The hard part is over.  Praise J.

Cut it into spears and spray each side with a bit of cooking spray because...

We be grillin'.  Just a few minutes on each side.  You could also actually grill these on a grill but no way was I going outside last night. No.way.

Then you will need to chop some stuff up including: romaine, green onions, cilantro and red pepper.  You will also need some bagged cole slaw mix.  It makes things easier.  Get them all lined up because it's almost time to assemble.

Take the chicken out of the oven and look at the huge mess you will have to clean up.  Remember to spray your pan with cooking spray--I didn't and paid for it.  That sticky mess is still soaking in my sink.

But look at that chicken.  Absolute perfection.  Slice it up like so.

Now it's time to dress.  Here she is in all of her sweet, sour, creamy glory.

In a large bowl combine the romaine and cole slaw.  Pour over some of the Pineapple Cole Slaw dressing.  Just a little at a time

Toss together, if needed add more dressing.

Then assemble the salad.  I didn't do each step because Mr. Schwartz was at softball and my hound was wanting to play.  So, here is the breakdown.  First, romaine/cole slaw, then red peppers, then green onions, then cilantro, then cubed grilled pineapple, then teriyaki chicken, then wonton strips.

Perfect.  But wait...

Oh yes, we saved some of that teriyaki sauce.  Drizzle.

Now, there we have it.  I'll take a bucket of this please.  And thank you.

Teriyaki Chicken Salad
(makes 2 large salads)
2 chicken breasts
1 bottle teriyaki marinade (I used the store brand 30 minute marinade)
1/4 of a fresh pineapple, cut into spears
A few sprays of cooking spray
1/2 red pepper, diced
4 green onions, diced
4 tablespoons of cilantro, chopped
2 cups romaine lettuce, shredded
2 cups cole slaw mix
1/2 cup (or so) Jimmy's Pineapple Cole Slaw Salad Dressing
1/4 cup crispy wonton strips

Start by preheating your oven to 350 degrees.

Place the chicken in a baking dish and pour 3/4 of the bottle of 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 a side 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!

Recipe by: Mrs. Schwartz