Ingredient!
2 halves of chicken fillet without bones
1/2 cup teriyaki marinade sauce
2 tomatoes, without seeds and chopped
1/2 cup chopped onion
2 teaspoons finely chopped jalapeno pepper
2 teaspoons chopped fresh coriander
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
Mixed salad vegetables of 3/4 pound
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips
Preparation!
Place the chicken in a bowl and cover with the teriyaki marijade sauce. Marinate in the fridge for at least 2 hours.
Mix the tomatoes, onion, jalapeno pepper and coriander in a small bowl. Cover salsa and store in the refrigerator.
Mix the mustard, honey, sugar, oil, vinegar and lime juice in a small bowl. Cover the bandage and cool it.
Preheat the grill on high heat.
Lightly roast with oil. Place the chicken on the grill and throw away the marinade. Cook on each side for 6 to 8 minutes or until the juices are clear.
Arrange mixed lettuce on plates. Spoon some of the salsa over each salad and sprinkle with 1/4 of the pineapple cubes. Break tortilla chips into large pieces and sprinkle with salads. Place a few grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.