Ingredient!
2 skinless boneless chicken breast halves
1/2 cup teriyaki marinade sauce
2 tomatoes, sown and chopped
1/2 cup chopped onions
2 teaspoons chopped jalapeno pepper
2 teaspoons chopped fresh coriander
1/4 cup Dijon mustard
1/4 cup of honey
1 1/2 tablespoons white sugar
1 tablespoon vegetable oil
1 1/2 tablespoons cider vinegar
1 1/2 tsp lime juice
3/4 pound mixed salad greens
1 (8 oz) can pineapple lumps, drained
4 cups corn tortilla chips
Preparation!
Place the chicken in a bowl and cover with teriyaki marinade sauce. Marinate for at least 2 hours in the refrigerator.
In a small bowl, mix in tomatoes, onions, jalapeno pepper and coriander. Cover the salsa and refrigerate.
In a small bowl, mix in mustard, honey, sugar, oil, vinegar and lime juice. Cover dressing and refrigerate.
Preheat the grill to high heat.
Light oil grill grille. Place chicken on the grill and discard the marinade. Cook for 6 to 8 minutes on each side, or until the juices run dry.
Arrange mixed salad greens on plates. Put some of the salsa over each salad and sprinkle with 1/4 of the pineapple piles. Break tortilla chips into large chunks and sprinkle with salads. Put some of the grilled chicken strips on each salad. Finally, drizzle on each salad and serve.