• Total Time
    Prep: 30 min. + marinating Grill: 10 min.
  • Makes

    6 servings

    Ingredients

    • 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

    Directions

    • 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 in. 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.

    Nutrition Facts

    1 serving: 361 calories, 11g fat (2g saturated fat), 42mg cholesterol, 761mg sodium, 49g carbohydrate (37g sugars, 7g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable, 1 fruit.