Ingredients
Scale
- 1/2 cup teriyaki sauce
- 4 chicken breasts
- 1 cos lettuce, broken into pieces
- 1 punnet cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 avocados, sliced
- 1/3 continental cucumber
- 450g pineapple slices, drained (reserve juices)
dressing!
- 1/2 cup teriyaki sauce
- 1/3 cup rice wine vinegar
- 1/3 cup olive oil
- Reserved pineapple juice
Instructions
- Using a mallet pound chicken breast to a thin even thickness. Place chicken into a container.
- In a jug add teriyaki sauce and half of the reserved pineapple juice, stir to combine.
- Pour marinade over chicken, cover with lid and chill in the refrigerator for 15 minutes or until your ready to cook.
- In a jar add all dressing ingredients with remaining pineapple juice, seal with lid and shake to combine. Set aside.
- Meanwhile, prepare salad. Add lettuce, tomatoes, onions, avocado, cucumber to salad bowl.
- Preheat BBQ. Cook chicken for 5-10 minutes until browned and cooked through. Discarding the marinade.
- Cook pineapple slices on BBQ until heated through.
- Slice chicken into bite-sized pieces and add on top of salad along with pineapple slices.
- Drizzle over the dressing and serve.
- Prep Time: 20 min
- Cook Time: 15 min
