Teriyaki Chicken Salad

1. 1

   Marinate chicken in plastic storage bag with enough Teriyaki sauce to cover all pieces.

2. 2

   Place in refrigerator for 30 minutes to 2 hours.

3. 3

   Cook marinated chicken in olive oil in skillet on medium heat until for about 10 minutes or until chicken is done (no pink inside).

4. 4

   Let chicken cool.

5. 5

   If you don't have a jar of red peppers, roast red bell pepper on grill or in skillet, turning about every 2 minutes until skin turns mostly black.

6. 6

   Let cool and peel off skin.

7. 7

   Slice pepper into 1/4 inch strips.

8. 8

   If you have jar of peppers, take them out one at a time and slice them into 1/4 inch strips until you have about one cup.

9. 9

   Cut or shred chicken into small bite size pieces.

10. 10

    Cut quartered artichoke hearts in half.

11. 11

    Take off any `tough' leaves.

12. 12

    In a large bowl, add lettuce, chicken, peppers, artichokes, cheese and noodles.

13. 13

    Toss well and serve with dressing on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.