1 lb chicken, thin-sliced breasts
1/4 c canola oil
2 Tbsp teriyaki sauce
2 Tbsp rice wine vinegar
Romaine lettuce leaves
1 1/2" ginger root, peeled, pressed
1 sm. jicama (1 lb), peeled, cut in thin strips
1 red bell pepper, seeded, in strips
3 scallions, chopped
Directions:
Pat chicken dry with paper towels. In measuring cup, whisk oil, teriyaki sauce, vinegar, ginger. Reserve 1/2 sauce. Place chicken in bowl, toss with remaining sauce. Cover, marinate refrigerated at least 30 min. Grill or broil chicken 3-4 min per side, until browned, cooked through. Toss jicama, pepper, scallions with reserved sauce. Arrange romaine and vegetables on plates, top with grilled chicken.
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