Chili's Grilled Caribbean Chicken Salad by Todd Wilbur

• 4 boneless skinless chicken breasts
• 12 cup teriyaki marinade
• 4 cups chopped green leaf lettuce
• 2 cups chopped iceberg lettuce
• 1 cup chopped red cabbage (optional)
• 1 (8 ounce) can pineapple
• 1 cup plain tortilla chips
• 14 cup Grey Poupon Dijon Mustard
• 14 cup honey
• 1 12 teaspoons sugar
• 1 tablespoon sesame oil
• 1 12 teaspoons apple cider vinegar
• 1 12 teaspoons lime juice
• 2 ripe diced tomatoes
• 12 cup diced Spanish onion
• 2 teaspoons chopped jalapeno peppers
• 2 teaspoons minced cilantro
• 1 pinch salt

1. Marinate the chicken for 2 hours or more.
2. Blend all the dressing ingredients with electric mixer, and chill.
3. Mix all ingredients for the pico in a bowl, cover and chil.
4. Preheat the grill and grill the chicken breast for 5 minutes each side until cooked.
5. Then cut into strips.
6. Toss the lettuce, and cabbage in a large salad bowl.
7. Add in the Pico De Gallo, pineapples, honey lime dressing, and tortilla chips.
8. Add in the grilled chicken.
9. Toss and serve.

chicken breasts, teriyaki marinade, green leaf, iceberg lettuce, red cabbage, pineapple, tortilla chips, mustard, honey, sugar, sesame oil, apple cider vinegar, lime juice, tomatoes, spanish onion, jalapeno peppers, cilantro, salt

Taken from www.food.com/recipe/chilis-grilled-caribbean-chicken-salad-by-todd-wilbur-379316 (may not work)