Caribbean Chicken Salad

Ingredients

• 2 skinless , boneless chicken breast halves
• 0.5 cups teriyaki marinade sauce
• 2 tomatoes , seeded and chopped
• 0.5 cups chopped onion
• 2 teaspoons minced jalapeño pepper
• 2 teaspoons chopped fresh cilantro
• 0.25 cups Dijon mustard
• 0.25 cups honey
• 1.5 tablespoons white sugar
• 1 tablespoon vegetable oil
• 1.5 tablespoons cider vinegar
• 1.5 teaspoons lime juice
• 0.75 pounds mixed salad greens
• 1 can pineapple chunks , 8 ounce
• 4 cups corn tortilla chips

Instructions

1. 1

   Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.

2. 2

   In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.

3. 3

   In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.

4. 4

   Preheat the grill for high heat.

5. 5

   Lightly oil the grill grate. Place chicken on the grill and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.

6. 6

   Arrange mixed salad greens on plates. Spoon some salsa over each salad and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks and sprinkle over salads. Lay some grilled chicken strips on each salad. Finally, drizzle dressing over each salad and serve.