Teriyaki Chicken Salad - cooking recipe

Ingredients

1 pound boneless, skinless chicken cut into small strips
1 bottle `Gourmet Teriyaki' sauce
olive oil
1 bag romaine lettuce chopped
1/2 cup shredded mozzarella cheese
1 cup fried crisp rice noodles
1 red bell pepper - roasted or 1 jar of roasted red bell peppers
1 14 oz can artichoke hearts - quartered
1 bottle `Annie's Shiitake and Sesame Vinaigrette' dressing

Preparation

Marinate chicken in plastic storage bag with enough Teriyaki sauce to cover all pieces.
Place in refrigerator for 30 minutes to 2 hours.
Cook marinated chicken in olive oil in skillet on medium heat until for about 10 minutes or until chicken is done (no pink inside).
Let chicken cool.
If you don't have a jar of red peppers, roast red bell pepper on grill or in skillet, turning about every 2 minutes until skin turns mostly black.
Let cool and peel off skin.
Slice pepper into 1/4 inch strips.
If you have jar of peppers, take them out one at a time and slice them into 1/4 inch strips until you have about one cup.
Cut or shred chicken into small bite size pieces.
Cut quartered artichoke hearts in half.
Take off any `tough' leaves.
In a large bowl, add lettuce, chicken, peppers, artichokes, cheese and noodles.
Toss well and serve with dressing on the side.
Serves 4 - 6 people.