Ingredient ! 2 skinless, boneless chicken breast halves. half cup teriyaki marinade sauce. 2 tomatoes, seeded and chopped. half cup chopped onion. 2 teaspoons minced jalapeno pepper. 2 teaspoons chopped fresh cilantro. one by four cup Dijon mustard. one by four cup honey. 1 half tablespoons white sugar. 1 tablespoon vegetable oil. 1 half tablespoons cider vinegar. 1 half teaspoons lime juice. three by four pound mixed salad greens. 1 (8 ounce) can pineapple chunks, drained. 4 cups corn tortilla chips.
Preparation ! Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate. Preheat the grill for high heat.
Lightly oil 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 of the salsa over each salad, and sprinkle with one by four of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.