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Ingredients

• ✓ teriyaki marinade sauce
• chicken breast
• bacon
• butter
• onion
• green bell pepper
• mushroom
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Marinate the chicken: Place chicken in a nonporous glass dish or bowl. Pour teriyaki marinade over chicken and toss to coat. Cover and refrigerate for 1 to 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
5. 5 Bake chicken in the preheated oven until cooked through and juices run clear, 20 to 30 minutes.
6. 6 Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
7. 7 Melt butter in the same skillet over medium-high heat. Sauté onion, bell pepper, and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup marinade and simmer until soft. Drain and set onion mixture aside.
8. 8 Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake until cheese is melted and bubbly, another 10 to 15 minutes.
9. 9 Serve and enjoy!

By Leigh

Ingredients

• ✓ teriyaki marinade sauce
• chicken breast
• tomato
• onion
• jalapeno pepper
• cilantro
• dijon mustard
• honey
• white sugar
• vegetable oil
• cider vinegar
• lime juice
• salad green
• pineapple chunk
• corn tortilla chip

Instructions

1. 1 Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. 2 In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.
3. 3 In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.
4. 4 Preheat the grill for high heat.
5. 5 Lightly oil the grill grate. Place chicken on the grill and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. 6 Arrange mixed salad greens on plates. Spoon some salsa over each salad and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks and sprinkle over salads. Lay some grilled chicken strips on each salad. Finally, drizzle dressing over each salad and serve.

By Marcy Dzurisin