TSR Version of Chili's Grilled Caribbean Salad by Todd Wilbur

• 14 cup Dijon mustard
• 14 cup honey
• 1 12 tablespoons sugar
• 1 tablespoon sesame oil
• 1 12 tablespoons apple cider vinegar
• 1 12 teaspoons lime juice
• 2 medium tomatoes, diced
• 12 cup diced red onion
• 2 teaspoons fresh jalapenos, chopped and seeded
• 2 teaspoons fresh cilantro, finely minced
• salt
• 4 boneless skinless chicken breast halves
• 12 cup teriyaki marinade
• 4 cups green leaf lettuce, chopped
• 4 cups iceberg lettuce, chopped
• 1 cup red cabbage, chopped
• 12 cup mandarin orange segments, drained
• 12 cup pineapple chunk, drained
• 1 12-2 cups corn tortilla strips, fresh fried

1. In a large resealable plastic bag, shake chicken and teriyaki sauce together.
2. Marinate in the refrigerator for at least two hours (preferably overnight).
3. Combine lettuces and cabbage thoroughly in a large mixing bowl and chill.
4. Grill marinated chicken approximately 4 to 5 minutes per side.
5. Slice grilled chicken into thin strips.
6. On 2-3 large serving plates, evenly divide chilled salad greens.
7. Top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo and grilled chicken.

mustard, honey, sugar, sesame oil, apple cider vinegar, lime juice, tomatoes, red onion, fresh jalapenos, fresh cilantro, salt, chicken, teriyaki marinade, green leaf lettuce, iceberg lettuce, red cabbage, orange, pineapple, corn tortilla

Taken from www.food.com/recipe/tsr-version-of-chilis-grilled-caribbean-salad-by-todd-wilbur-397035 (may not work)