Grilled Teriyaki Chicken Salad

Directions

1. 1
   Combine chicken, 1/2 cup teriyaki sauce, and half of the pineapple juice from your can of pineapple slices in a large resealable bag. Press the extra air out of the bag, seal, and chill for 15 minutes.In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use.Grease and preheat your grill.
2. 2
   Place chicken on grill and discard bag with marinade.
3. 3
   Place chicken and pineapple rings on the grill. Grill pineapple rings just until hot and tender and grill marks start to form. Grill chicken 6-10 minutes on each side until browned and cooked all the way through (completely white inside, no pink).
4. 4
   Transfer to cutting board and slice into strips or chop into 1-inch pieces.Assemble salads with chopped lettuce on the bottom, then top with chicken, tomatoes, onions, avocado slices, grilled pineapple slices and cilantro.
5. 5
   Serve with prepared dressing (stir or shake immediately before serving). Top with sesame seeds if desired.