I found this chicken recipe on Allrecipes years ago and it quickly became a favorite. Today I decided to recreate it into a Salad recipe.
1 lb boneless, skinless chicken breast
3/4 cup Teriyaki sauce*
1 lb Baby Spinach, or other greens of your preference
1 cup shredded carrots
1/2 cup green onions
1 cup shredded cheddar( you can use any cheese you like, I used smoked gouda on the adult ones!)
4 slices bacon, cooked crisp, cooled and crumbled
Ranch Dressing as desired
Pierce chicken breast generously with a fork. Place it in a resealable gallon bag pour in Teriyaki sauce and seal. Allow to marinate at least 4 hours, giving it a squish around every once in a while.
Prepare your grill and cook chicken until the thickest part is 165 degrees.(Can be done indoors on a griddle pan or boiled, the rain set in and ruined my outdoor grill plans but my griddle pan does the trick)
Slice your chicken and set aside
1/4 cup soy sauce(for gluten free use Bragg's Amino Acid)
1 cup pineapple juice
2 TB brown sugar
1 tsp garlic powder
1 tsp ginger powder
1 tsp dry mustard powder
1/4 tsp white pepper
Combine all in a sauce pan, bring to a boil and reduce heat to a simmer. Allow to simmer and reduce to 1 cup liquid.
Cool and store or use(the longer it stores, the better the flavor!)