Recipe, styling, and photography by Mirel Freylich

A refreshing, fruity change

Yield: 4 servings

Ingredients:

Salad:

3 chicken cutlets

10 pineapple rings

¼ cup teriyaki sauce

3 tablespoons brown sugar

2 tablespoons oil

8 oz. lettuce

Wedge of purple onion, sliced

Dressing:

2 tablespoons oil

2 tablespoons sugar

½ freshly squeezed lemon

1 teaspoon soy sauce

½ teaspoon mustard (optional)

Directions:

Marinate chicken and pineapple in teriyaki sauce, brown sugar, and oil for at least 30 minutes.

Heat a grill or use a grill pan to grill until cooked through.

In a container, shake dressing ingredients until smooth.

Slice chicken into strips.

Place lettuce, chicken, pineapple, and onions in a serving bowl. Toss with dressing and serve.