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 , 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.

Nutrition per serving