4 (6 oz. ea.) chicken breast per person (24 oz.)
olive oil
ground ginger
teriyaki sauce
sesame seeds
1 head romaine lettuce
1 head butter lettuce
carrot
green onion
green and red peppers
alfalfa sprouts
cucumber
pine nuts
1 can pineapple pieces (save the juice)
1 can mandarin oranges (save the juice)
1/4 c. crispy chow mein salad noodles

DRESSING:

1/4 c. olive oil
1 tbsp. sesame oil
1/2 c. white wine vinegar
1 tbsp.. sweet and sour sauce
pineapple and mandarin juice from cans
2 tbsp. brown sugar
Pinch nutmeg
1 tsp. dijon mustard mixed with 1 cup water

Wash and pat dry the chicken and cut into cubes. Heat olive oil in a skillet. Toss the chicken cubes in teriyaki sauce and ground ginger. Add to the skillet and fry, stirring constantly, until cooked through. Set aside to cool.

Wash and chop all raw ingredients (amount would vary as to how many you were preparing for). In a large salad bowl, combine with chicken and garnish with chow mein salad noodles.

In a blender, mix together all the dressing ingredients and add salt, pepper, dijon and sesame oil to taste.

Serve with garlic bread.

Serves 4.