Grilled Teriyaki Chicken Salad

Grilled Teriyaki Chicken Salad Sweet-and-Sour Dressing,  recipe follows 1 (8 ounce) sliced pineapple, drained and juice reserved 1/4 cup of teriyaki baste and glaze sauce 4 skinless boneless chicken breast halves about 1 pound 1/4 teaspoon of seasoned pepper 6 cups of bite-size pieces mixed salad greens 4 cups of cut-up vegetables, Chinese pea pods sliced mushrooms, red bell pepper strips SWEET-AND-SOUR DRESSING 1/4 cup of teriyaki baste and glaze reserved pineapple juice 1/4 cup of white wine vinegar 2 tablespoons of  sugar 2 tablespoons of vegetable oil 1/4 cup of teriyaki baste and glaze Prepare Sweet-and-Sour Dressing. Brush both sides of pineapple with teriyaki sauce. Brush both sides of chicken with teriyaki sauce; sprinkle with seasoned pepper. Heat coals or gas grill. Cover and grill chicken 4 to 6 inches from medium coals 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Grill pineapple 2 to3minutes, turning once, until heated through. Cut chicken diagonally into1-inch strips. Divide salad greens among 4 dinner plates. Top with vegetables. Arrange chicken and pineapple on vegetables. Drizzle with dressing. SWEET-AND-SOUR DRESSING: Add enough teriyaki sauce to pineapple juice to equal 1/2 cup. Shake juice mixture and remaining ingredients in tightly covered small container. Shake again just before serving. Copyright: "© General Mills, Inc. 1998." Per serving: 313 Calories (kcal); 9g Total Fat; (24% calories from fat);32gProtein; 28g Carbohydrate; 68mg Cholesterol; 1482mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit;11/2 Fat; 1/2 Other Carbohydrates NOTES : Ground pepper combinations are popular. Seasoned pepper is a blend of black pepper and spices, but you also can use lemon pepper, garlic pepper or freshly ground black pepper.