Ingredients:
2 chicken breasts, sliced across the breast into ½ inch pieces
½ tablespoon EVOO
1 tablespoon toasted sesame seeds
¼ head cabbage, either red or Napa, shredded
1 small head green leaf lettuce, washed, dried
½ cup toasted almonds, chopped
1 cup green onions, sliced thin on an angle
1 cup, orange or Mandarin slices
1 cup fresh bean sprouts
2 carrots, grated
1 small bunch cilantro, cleaned

Instructions:
In a plastic, resealable bag add 1/3 cup of the Teriyaki sauce, the slices of chicken breast, then transfer to the lowest shelf in the refrigerator and marinade 30 minutes.  In a medium sauté pan over low heat, add ½ tablespoon EVOO and heat until shimmering.  Carefully add the chicken, the Teriyaki sauce from the bag, plus the sesame seeds.  Stir, then cover the pan, and cook until no longer dark pink in color, stirring after 3 minutes, approximately 6 minutes total.  Remove from the heat and set the chicken aside.  In a large bowl, combine remaining salad ingredients, the remaining Teriyaki sauce, and mix to combine.  Serve, topped with the chicken.
Serves:  2

Teriyaki Sauce

Ingredients:
1 tablespoon soy sauce
1 tablespoon honey
½ tablespoon lime juice
1 tablespoon rice wine vinegar
2 tablespoons sesame oil
1 tablespoon ginger juice

Instructions:
Combine all of the above ingredients and stir until the honey and sugar are dissolved in solution.
Yields: ½ cup sauce.