Caribbean Chicken Salad

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breast halves
• 1/2 cup teriyaki marinade, sauce
• 2 tomatoes, seeded and chopped
• 1/2 cup chopped onion
• 2 teaspoons minced jalapeno peppers
• 2 teaspoons chopped fresh cilantro
• 1/4 cup dijon mustard
• 1/4 cup honey
• 1 1/2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons lime juice
• 3/4 lb mixed salad green
• 1 (8 ounce) can pineapple chunks, drained
• 4 cups corn tortilla chips

Recipe

• 1 place the chicken in a bowl, and cover with the teriyaki marinade sauce.
• 2 marinate at least 2 hours in the refrigerator.
• 3 in a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro.
• 4 cover salsa, and refrigerate.
• 5 in a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice.
• 6 cover dressing, and refrigerate.
• 7 preheat the grill for high heat.
• 8 lightly oil grill grate.
• 9 place chicken on the grill, and discard marinade.
• 10 cook for 6 to 8 minutes on each side, or until juices run clear.
• 11 arrange mixed salad greens on plates.
• 12 spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks.
• 13 break tortilla chips into large chunks, and sprinkle over salads.
• 14 lay some of the grilled chicken strips on each salad.
• 15 finally, drizzle dressing over each salad, and serve.