Caribbean Chicken Salad

Name: Caribbean Chicken Salad
Total time: 165
Yield: 4
Ingredients: 2 skinless, boneless chicken breast halves; 0.5 cup teriyaki marinade sauce; 2 tomatoes, seeded and chopped; 0.5 cup chopped onion; 2 teaspoons minced jalapeno pepper; 2 teaspoons chopped fresh cilantro; 0.25 cup Dijon mustard; 0.25 cup honey; 1.5 tablespoons white sugar; 1 tablespoon vegetable oil; 1.5 tablespoons cider vinegar; 1.5 teaspoons lime juice; 0.75 pound mixed salad greens; 1 (8 ounce) can pineapple chunks, drained; 4 cups corn tortilla chips

Recipe by Marcy Dzurisin from allrecipes.com

Dinner 3 Hr. 45 Mins.

Ingredients

4 servings

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2 skinless, boneless chicken breast halves
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0.5 cup teriyaki marinade sauce
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2 tomatoes, seeded and chopped
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0.5 cup chopped onion
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2 teaspoons minced jalapeno pepper
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2 teaspoons chopped fresh cilantro
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0.25 cup Dijon mustard
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0.25 cup honey

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1.5 tablespoons white sugar
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1 tablespoon vegetable oil
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1.5 tablespoons cider vinegar
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1.5 teaspoons lime juice
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0.75 pound mixed salad greens
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1 (8 ounce) can pineapple chunks, drained
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4 cups corn tortilla chips

Instructions

Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.
In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.
Preheat the grill for high heat.
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.
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.