Grilled Teriyaki Chicken with Melon Feta Salad

Serves 4

ingredients

• 1/2 Cup Kikkoman Teriyaki Takumi Collection, garlic and green onions flavor
• 3 Tablespoons Rex Goliath pinot grigio wine
• 1 1/2 pounds chicken tenders

Directions

1. Combine the teriyaki sauce and wine in a mixing bowl and stir well.
2. Place half of the marinade in a zippy bag with the chicken and refrigerate for 1 to 2 hours.
3. Remove the chicken from the marinade and discard the marinade in the bag.
4. Place marinated chicken on a medium heat grill and sear for 2 minutes per side.
5. Lower the head to medium low and continue to cook; turning often until done.
6. Brush reserved marinade on steaks and remove from the heat. Set aside on a clean plate.

Watermelon Feta Salad

ingredients

• 1 Dulcinea watermelon, diced medium
• 1 Dulcinea Tuscan cantaloupe, diced medium
• 2 Tablespoons Private Selection rice wine vinegar
• 1 Tablespoons Gourmet Garden squeeze basil
• 1/4 Cup Private Selection olive oil
• Salt and pepper to taste
• 1/4 Cup feta cheese

Directions

1. Combine the watermelon, cantaloupe and feta in a large bowl.
2. In a small separate bowl, combine the basil, vinegar and salt and pepper.
3. Whisk the ingredients as you slowly add the oil.
4. Pour the dressing over the watermelon and feta and toss to coat.

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