Ingredients:
– 2 skinless boneless chicken breast halves
– 1/2 cup teriyaki marinade sauce
– 2 tomatoes, seeded and chopped
– 1/2 cup chopped onion
– 2 teaspoons minced jalapeño pepper
– 2 teaspoons chopped fresh cilantro
– 1/4 cup Dijon mustard
– 1/4 cup honey
– 1 1/2 tablespoons white sugar
– 1 tablespoon vegetable oil
– 1 1/2 tablespoons cider vinegar
– 1 1/2 teaspoons lime juice
– 3/4 pound mixed salad greens
– 1 8 ounce can pineapple chunks, drained
– 4 cups corn tortilla chips
Directions:
1. Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate for at least 2 hours in the refrigerator.
2. In a small bowl, mix tomatoes, onion, jalapeño pepper, and cilantro. Cover and refrigerate the salsa.
3. In another bowl, combine mustard, honey, sugar, oil, vinegar, and lime juice. Cover and refrigerate the dressing.
4. Preheat the grill to high heat. Lightly oil the grill grate.
5. Place the chicken on the grill and discard the marinade. Cook for 6 to 8 minutes on each side or until juices run clear.
6. Arrange mixed salad greens on plates. Spoon salsa over salads and sprinkle with 1/4 of the pineapple chunks.
7. Break tortilla chips into large chunks and sprinkle over salads. Lay grilled chicken strips on each salad. Drizzle dressing over all and serve.
