Grilled Teriyaki Chicken Salad - cooking recipe

Ingredients

1/2 cup teriyaki sauce
4 boneless skinless chicken breasts, pounded to even thickness
8 cups romaine lettuce or 8 cups green leaf lettuce, chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 avocados, sliced
1 (20 ounce) can pineapple slices in juice, with juice or (8 ounce) can depending on how much you love pineapple
1/4 cup cilantro, roughly chopped
1/2 cup teriyaki sauce, for teriyaki pineapple vinaigrette
1/3 cup olive oil, for teriyaki pineapple vinaigrette
1/3 cup rice vinegar or 1/3 cup apple cider vinegar, for teriyaki pineapple vinaigrette
1 -4 tablespoon pineapple juice, for teriyaki pineapple vinaigrette

Preparation

Combine chicken, 1/2 cup teriyaki sauce,. Press the extra air out of the bag, seal, and chill for at least a half an hour or overnight for best result.
In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use.
Grease and preheat your grill. Place chicken on grill and discard bag with marinade. Place chicken and pineapple rings on the grill, brush the pineapple with a little olive oil. Grill pineapple rings just until hot and tender and grill marks start to form. Grill chicken 6-10 minutes on each side until browned and cooked all the way through (completely white inside, no pink). Transfer to cutting board and slice into strips.
Assemble salads with chopped lettuce on the bottom, then top with chicken, tomatoes, onions, avocado slices, grilled pineapple slices and cilantro. Serve with prepared dressing (stir or shake immediately before serving). Top with sesame seeds if desired.