- Servings: 4
- Prep Time: 20 Min.
- Cook Time: 10 Min.
- Total Time: 30 Min.
Ingredients:
| 4 | Boneless, skinless chicken breast halves |
| ½ cup | Teriyaki Marinade, store bought |
| 4 cups | Chopped Iceberg Lettuce |
| 4 cups | Chopped Green Leaf Lettuce |
| 1 cup | Chopped Red Cabbage |
| 5.5 oz. can | Pineapple Chunks In Juice, drained |
| Tortilla Chips | |
| Pico De Gallo: | |
| 2 | Med. Tomatoes, diced |
| ½ cup | Diced Spanish Onion |
| 2 tsps | Chopped Fresh Jalapeno Pepper, seeded and de-ribbed |
| 2 tsps | Finely Minced Fresh Cilantro |
| Pinch of Salt | |
| Combine All Ingredients In a Small Bowl. | |
| Cover & Chill. | |
| Honey Lime Dressing: | |
| ¼ cup | Grey Poupon Dijon Mustard |
| ¼ cup | Honey |
| 1½ | Tbsps. Sugar |
| 1 Tbsp | Sesame Oil |
| 1½ Tbsp | Apple Cider Vinegar |
| 1½ tsps | Lime Juice |
| Blend All The Ingredients In a Small Bowl With An Electric Mixer, cover and chill. | |
Directions:
Marinate the chicken in the teriyaki for at least two hours.
Use a resealable plastic bag.
Put in fridge.
Preheat outdoor or indoor grill.
Grill the chicken for 4-5 mins. per side or until done.
Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens.
Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and
sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.
