Ingredients
1 cup honey teriyaki marinade1 pound boneless skinless chicken breasts6 cups torn romaine3 medium kiwifruit, peeled and sliced1 can (20 ounces) unsweetened pineapple chunks, drained1 can (11 ounces) mandarin oranges, drained2 celery ribs, chopped1 medium sweet red pepper, chopped1 medium green pepper, chopped1 cup fresh raspberries1 cup sliced fresh strawberries3 green onions, chopped1/2 cup salted cashews1/3 cup reduced-fat poppy seed salad dressing
Preparation
Place marinade in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.
Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery, peppers, raspberries and strawberries among six plates; top with chicken. Sprinkle with green onions and cashews. Drizzle with salad dressing.
