- Vinaigrette: In small bowl, whisk together teriyaki sauce, rice vinegar, garlic, and chile sauce. Gradually whisk in grapeseed oil; set aside.
- Salad: Preheat grill to medium high. Brush chicken breasts with oil and season with salt and pepper to taste. Place chicken on grill and cook 10-12 minutes or until internal temperature reaches 160 degrees, basting occasionally during first 8-10 minutes with 3/4 cup teriyaki sauce.
- While chicken is grilling combine bok choy, red pepper, cucumber, and green onions in large mixing bowl. Drizzle vinaigrette over and toss to coat. Divide salad mixture onto 4 serving plates. When chicken is cooked, transfer to cutting board and allow to stand 5 minutes. Slice chicken into thin strips and arrange over salad greens. Sprinkle with wonton strips or rice noodles.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.