6 dark or white chicken cutlets, trimmed and thinned

6 large portobello mushroom caps, cleaned

10 ounces mesclun salad greens

3 different color peppers, cut into strips

1 cup pine nuts, toasted

3/4 cup Gefen Olive Oil

1/2 cup Glicks Teriyaki Sauce

1/4 cup Gefen Honey

1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme

5 cubes Gefen Frozen or 5 cloves fresh garlic, minced

1 teaspoon fresh pepper

1/3 cup Gefen Olive Oil

2 tablespoon Glicks Soy Sauce

3 tablespoons sugar

2 tablespoons seasoned rice vinegar

1/4 teaspoon fresh pepper