Prepare the teriyaki marinade by combining teriyaki sauce, honey, and water.

Marinate chicken breasts in teriyaki marinade for 2 hours.

Remove chicken from marinade and broil until cooked through.

Cut broiled chicken into strips.

Prepare the salad by tossing together romaine lettuce, spinach, shredded carrot, and red cabbage.

Place the broiled chicken strips on top of the greens.

Sprinkle coconut along each side of the chicken. Top with toasted almonds.

Arrange mandarin orange segments, pineapple, and orange slices in alternating clusters around the plate.

Prepare the orange-celery seed dressing by pureeing the onion in a blender with lemon juice. Set aside.

Combine sugar, dry mustard, salt, and cider vinegar in a double boiler.

Bring to a boil for 1 minute.

Cool until lukewarm, then blend on low speed with mixer for 5 minutes.

Add the oil, onion mixture, celery seeds, and chopped orange, and blend at medium speed for 10 minutes.

Bottle and store in refrigerator. Serve dressing at room temperature.

Ladle warm orange-celery seed dressing over the salad just before serving. Serve while chicken is warm.