Grilled Teriyaki Chicken Salad ( 6.5 points)

Recipe Instructions Prepare Sweet-and-Sour Dressing. Brush both sides of pineapple with teriyaki sauce. Brush both sides of chicken with teriyaki sauce; sprinkle with seasoned pepper. Heat coals or gas grill. Cover and grill chicken 4 to 6 inches from medium coals 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Grill pineapple 2 to 3 minutes, turning once, until heated through. Cut chicken diagonally into 1-inch strips. Divide salad greens among 4 dinner plates. Top with vegetables. Arrange chicken and pineapple on vegetables. Drizzle with dressing. SWEET-AND-SOUR DRESSING: Add enough teriyaki sauce to pineapple juice to equal 1/2 cup. Shake juice mixture and remaining ingredients in tightly covered small container. Shake again just before serving. Copyright: "© General Mills, Inc.

98." Per serving: 313 Calories (kcal); 9g Total Fat; (24% calories from fat); 32g Protein; 28g Carbohydrate; 68mg Cholesterol; 1482mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Ground pepper combinations are popular. Seasoned pepper is a blend of black pepper and spices, but you also can use lemon pepper, garlic pepper or freshly ground black pepper. Shared by: S. May, PointsTowardSuccess