3 ounces Boneless Skinless Chicken Breast 2 tbsp Teriyaki Sauce 1/4 cup Pineapple Chunks 5 ounces Fresh Baby Spinach 1/2 cup Carrots, Shredded 1 ounce Walnuts, Finely Chopped
Marinate your chicken breast in the Teriyaki Sauce for 30 min. Once done bake the chicken in the oven for 20 min at 400. (You can also put the pineapple in the oven with the chicken for the final 5-8 min of baking if you would like them warm). In your salad bowl, put in the baby spinach, shredded carrots, walnuts and pineapple. Remove chicken from the oven and place on salad with the 1.5 tbs. Teriyaki Sauce for dressing.