2 boneless chicken breast
1/2 c. teriyaki sauce
1 head Romaine lettuce
1 c. Bok Choy, sliced
1/2 c. carrots, sliced
1 c. celery, sliced
2 oz. cashews
1 (8 oz.) can mandarin or orange preserve juice
1/4 c. sweet & sour sauce

Dice chicken into fry pan, add teriyaki sauce, cook on low heat until done, allow to cool. Tear romaine into salad size servings. Mix Romaine, Bok Choy, carrots and celery in serving bowl, add chicken and mandarin oranges. Mix mandarin juice with sweet and sour, pour over salad and garnish with cashews. Serves 4.