Grilled Teriyaki Chicken Salad Ingredients cup teriyaki sauce, (see note) 4 boneless skinless chicken breasts, pounded to even thickness 8 cups chopped romaine , or green leaf lettuce cup cherry tomatoes, halved red onion, thinly sliced 2 avocados, sliced 1 15-ounce can pineapple rings, with juice, (juice divided between marinade and dressing, see instructions) cilantro, roughly chopped Dressing cup teriyaki sauce cup rice vinegar , or apple cider vinegar cup olive oil pineapple juice, (from the can of pineapple rings) Instructions Combine chicken, 1/2 cup teriyaki sauce, and half of the pineapple juice from your can of pineapple slices in a large resealable bag
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