Ingredient
2 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade sauce
2 tomatoes, seeded and chopped
1/2 cup chopped onion
2 teaspoons minced 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 apple cider vinegar
1 1/2 teaspoons lime juice
3/4 lb mixed salad
1 (8 oz) can pineapple chunks, drained
4 cups tortilla corn 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, combine the tomatoes, onion, jalapeño pepper and cilantro. Cover the salsa and refrigerate.
In a small bowl, combine the mustard, honey, sugar, oil, vinegar and lime juice. Cover the dressing and refrigerate.
Preheat the grill over high heat.
Lightly grill the grill rack. Place the chicken on the grill and discard the marinade. Cook 6 to 8 minutes per side or until the juice is clear.
Arrange the mixed salads on plates. Place a spoonful of salsa on each salad and sprinkle with 1/4 pineapple chunks. Break the tortillas into large pieces and sprinkle over the salads. Place a few strips of grilled chicken on each salad. Finally, pour a dash of vinaigrette over each salad and serve.