Asian Slaw with Teriyaki Chicken

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  This quick, easy and makes a bunch.  I personally like packing it for lunch the next day  :)
  
  
  
  
  
  3/4 cup La Choy Teriyaki Marinade & Sauce, divided
• 8 boneless skinless chicken breasts (8 breasts = 2-1/2 lbs)
• 2 tablespoons  Vegetable Oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons Creamy Peanut Butter
• 2 pkgs (14 oz each) tri-color coleslaw mix
• 1 can (11 oz each) mandarin oranges, drained
• 1 can (5 oz each) Chow Mein Noodles
  
  
  Directions

  1. Combine 1/4 cup teriyaki marinade and chicken in large recloseable food storage bag; close bag. Turn bag several times to coat chicken. Marinate in refrigerator 8 hours or overnight.
  2. To make peanut dressing, whisk together remaining 1/2 cup teriyaki marinade, oil, vinegar and peanut butter in small bowl until blended; set aside.
  3. Toss together coleslaw mix and oranges in large bowl; set aside.
  4. Preheat grill according to manufacturer's directions. Grill chicken about 7 minutes per side or until no longer pink in centers (165°F); discard remaining marinade and bag.
  5. Toss slaw with peanut dressing; divide equally between 8 plates. Slice each breast and place over slaw. Sprinkle with chow mein noodles.