Teriyaki Chicken Salad

by Afroza Naznin Shumi


Boneless skinless chicken tenders 1 lb.
Fresh spinach 6 cups
Shredded red cabbage 1 c ups
Shredded carrot 1 cup
Sugar snap peas 1 cup
Fresh pineapple chunks 1 cup
Mandarin oranges, drained 15 oz can
Grilled Chicken Teriyaki Sauce 10 oz


Grill chicken tenders until it reaches 165 F internal temperatures.
While the chicken is cooking, layer the spinach, cabbage, carrot, peas, pineapple, and oranges in a plate.
When the chicken is cooked, cut it into strips.
Toss the chicken with the grilled Teriyaki Sauce, and layer over the salad.

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