1 c. Romaine lettuce, chopped into bite-size pieces
1 c. spinach, chopped into bite-size pieces
1 tbsp. carrots, shredded
1/4 c. red cabbage, shredded
4 oz. warm marinated teriyaki chicken breast, skin and bone removed
1 tbsp. coconut
1 tbsp. slivered almonds, toasted
9 sections mandarin oranges, drained
1/2 round slice of fresh pineapple, 1/8 inch thick
1 round slice of orange, 1/8 inch thick
3 oz. warm Orange-Celery Seed Dressing (pg. 104)

Toss together the salad greens, carrots and red cabbage. Broil the marinated chicken breast and cut into julienne strips. Place the broiled chicken strips on top of the greens. Sprinkle the coconut along each side of the chicken. Top with toasted almonds. Arrange the mandarin orange segments, pineapple and orange slices in alternating clusters around the plate. Ladle warm Orange-Celery Seed Dressing over the salad just before serving. Yields: 1 large salad.

TERIYAKI MARINADE:

1 c. teriyaki sauce
1 c. honey
1 c. water

Combine all ingredients. Marinate the skinless and boneless chicken breast for 2 hours. Remove the chicken from the marinade and broil.