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Vanessas Pineapple Chicken Teriyaki Salad

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 2 hr
Category: Salads Sub Category: Tuna/Chicken/Egg Salads

what you need
  • 1 1/2 - 2 lbs. boneless skinless chicken breasts (about 4 breasts)
  • 1 1/4 cups A.1. Teriyaki Marinade
  • 3/4 small onion, chopped
  • 3 stalks celery, chopped
  • 1 can (8-10 oz.) sliced pineapple chunks, drained
  • 1 1/2 cups Miracle Whip
  • Salt to taste
  • Pepper to taste
make it
Poke holes in each chicken breast with a fork. Place chicken in a plastic slider bag and add the marinade. Let chicken marinade for 1 hour in the refrigerator.

While chicken in marinating, chop onion, and celery, place in a large bowl. Set aside. Prepare barbeque grill, or preheat oven to 350 degrees. After marinating, grill chicken breasts 15 minutes on each side, or bake for 40 minutes in oven. Let chicken cool throughout.

Cut chicken into cubes, place in bowl with celery and onion. Add pineapple, Miracle Whip and combine well. Season with salt and pepper. Serve immediately or chill until serving.
Notes
Adjust onion, celery, salt and pepper amount to taste. I like lots of celery, and a smaller amount of onion.

I mainly make this recipe using leftover grilled or baked chicken. It's super simple once the chicken is cooked!
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