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Grilled Teriyaki Chicken Salad

4 large Boneless Chicken Breast
lemon pepper to taste

4-6 cloves garlic, sliced
1/2 cup soy sauce
1/4 cup sake or dry sherry
2 tbsp. sugar
2 tsp. dry mustard
Directions: Clean chicken breasts thoroughly. In a glass dish, combine marinade ingredients. Add chicken to this mixture and refrigerate 4-6 hours, turning several times.

Grill over medium coals for approximately 35-45 minutes.

Remove Boneless Chicken Breasts from heat and allow to cool. Skin and debone the breasts, then coarsely chop the meat. In a bowl combine chopped chicken, celery, mayonnaise and lemon pepper. Serve on lettuce with sliced tomatoes
Source: KC Steak Company

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