Vanessas Pineapple Chicken Teriyaki Salad - Kraft Recipes Top
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Vanessas Pineapple Chicken Teriyaki Salad

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  • 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.

Special Equipment Needed


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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