Teriyaki Chicken Salad

Teriyaki Chicken
8 large chicken breasts

Marinade:

2 cups soy sauce

1 1/3 cup sugar

1 cup Asian sweet chili sauce- like Mae Ploy

1 cup cider vinegar

2 tsp salt

1 tsp black pepper

4 Tbl. minced garlic or 1 tsp garlic powder

2 tsp ground ginger

8 tsp cornstarch

1 cup olive oil 

Garnish:

green onions

sesame seeds

 Asian chili sauce

Reserve about half of marinade to put thicken on stove and put over chicken after grilling.  Marinate one hour or overnight  (overnight is best).  Grill

Salad

1 small head romaine lettuce, chopped

1/2 red cabbage, thinly sliced

1 cup pineapple,  bite size chopped

1 cup matchstick carrots

1 red bell pepper- julienned then cut into thirds

1 cup snow peas- julienned then cut in to thirds

5 green onions, thinly sliced

1 cup macadamia nuts, toasted

1/2 cup sweetened coconut flakes, toasted

Pineapple Sesame Vinaigrette

 1 cup chopped fresh pineapple

3 Tbl honey

1/4 cup cider vinegar

1 1/2  tsp toasted sesame oil

1 garlic clove, peeled

1 1/2 tsp freshly grated ginger

1/4 tsp salt

1 Tbl Mayo- optional for creamier

1/2 cup canola oil

1 Tbl  sesame seeds