Ingredients

• 1 large chicken breast, cut into half, lengthways
• 4 cups romaine lettuce, chopped
• 1/2 medium fresh pineapple, chopped
• 1/2 cup carrots, grated or spiralized
• 1 red bell pepper, cut into strips
• 4 green onions, thinly sliced
• 2 Tbsps sesame seeds
• Teriyaki Marinade/Sauce:
• 1/2 cup reduced sodium soy sauce, or coconut aminos
• 1/4 cup raw honey
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp minced garlic (or 1 tsp garlic powder)
• 1/2 tsp fresh ground ginger
• 2 Tbsp sesame oil

Instructions

1. Whisk together all of the Teriyaki Marinade ingredients in a small glass bowl. Add 1/3 of the mixture to a large freezer bag or small glass bowl.
2. Add chicken and marinate 1 hour up to overnight. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
3. Meanwhile, grease and preheat grill to medium heat, 375 °F. Grill the chicken undisturbed for 5 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
4. Once cooked, brush with the remaining, untouched teriyaki sauce and set aside on a chopping board. Let cool down a bit, then slice against the grain.
5. On the same grill, add the pineapple pieces and grill for about 1 to 2 minutes per side.
6. In a large bowl, layer the salad starting with the lettuce on bottom then veggies and finish with pineapple and chicken, Sprinkle sesame seeds on top. Mix to combine and serve.