Caribbean Chicken Salad

• Ingredients
• 2 skinless, boneless 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 cilantro
• 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
• 3/4 pound mixed salad greens
• 1 (8 ounce) can pineapple chunks, drained
• 4 cups corn tortilla chips

1. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
2. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

ingredients, skinless, teriyaki marinade sauce, tomatoes, onion, jalapeno pepper, fresh cilantro, dijon mustard, honey, white sugar, vegetable oil, cider vinegar, lime juice, salad greens, pineapple, corn tortilla chips

Taken from www.epicurious.com/recipes/member/views/caribbean-chicken-salad-50188806 (may not work)