A refreshing and healthy Teriyaki Chicken Salad with fruit and a reduced-fat poppy seed dressing.

1 cup honey teriyaki marinade

1 pound boneless skinless chicken breasts

6 cups torn romaine

3 medium kiwifruit, peeled and sliced

1 can (20 ounces) unsweetened pineapple chunks, drained

1 can (11 ounces) mandarin oranges, drained

2 celery ribs, chopped

1 medium sweet red pepper, chopped

1 medium green pepper, chopped

1 cup fresh raspberries

1 cup sliced fresh strawberries

3 green onions, chopped

1/2 cup salted cashews

1/3 cup reduced-fat poppy seed salad dressing

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Place marinade in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade.
Grill chicken, covered, over medium heat or broil 4 inches from the heat for 5-7 minutes on each side or until a thermometer reads 170°.
Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery, peppers, raspberries, and strawberries among six plates; top with chicken.
Sprinkle with green onions and cashews. Drizzle with salad dressing.

For best results, marinate the chicken overnight for maximum flavor.

You can substitute other fruits or use a different nut depending on your preference.

Use freshly made salad dressing for an enhanced taste.