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Grilled Caribbean Chicken Salad

Serves : 4
Prep. Time : 2:30

4 boned and skinned chicken breast halves
1/2 cup teriyaki sauce
2 med. tomatoes - diced
1/2 cup diced Spanish onion
2 tsp. chopped jalapeno pepper - seeded
2 tsp. minced cilantro - preferably fresh
1 pinch salt
1/4 cup Dijon-style mustard
1/4 cup honey
1 Tbls. sesame oil
1 1/2 Tbls. apple cider vinegar
1 1/2 tsp. lime juice
1 cup chopped red cabbage
4 cups chopped fresh spinach
4 cups chopped lettuce
5 1/2 oz. pineapple chunks in juice - drained
tortilla chips - crumbled

-Marinate the chicken with teriyaki for at least two hours in Ziploc® bag in refrigerator.
-Combine tomatoes, onion, jalapeno, cilantro, and salt in a small bowl; cover and chill.
-Blend mustard, honey, sesame oil, vinegar, and lime juice in a sm. bowl with an electric mixer; cover and chill.
-Grill the chicken for 4-5 minutes per side, or until done.
-Toss the lettuces and cabbage together and divide into 4 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.