Tropical Grilled Chicken Salad

Ingredients List

• 2 skinless, boneless chicken breast halves

• ½ cup teriyaki marinade sauce

• 2 tomatoes, seeded and chopped

• ½ cup chopped onion

• 2 teaspoons minced jalapeño pepper

• 2 teaspoons chopped fresh cilantro

• ¼ cup Dijon mustard

• ¼ cup honey

• 1 ½ tablespoons white sugar

• 1 tablespoon vegetable oil

• 1 ½ tablespoons cider vinegar

• 1 ½ teaspoons lime juice

• ¾ pound mixed salad greens

• 1 (8 ounce) can pineapple chunks, drained

• 4 cups corn tortilla chips

Instructions

1. Place the chicken in a bowl and pour the teriyaki marinade over it. Let it marinate in the refrigerator for at least 2 hours.

2. In a small bowl, combine tomatoes, onion, jalapeño pepper, and cilantro. Cover and refrigerate the salsa.

3. In another small bowl, whisk together mustard, honey, sugar, oil, vinegar, and lime juice. Cover the dressing and refrigerate.

4. Preheat the grill to high heat.

5. Lightly oil the grill grates. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6 to 8 minutes on each side, or until the juices run clear.

6. Arrange mixed salad greens on plates. Spoon the salsa over each salad, then top with a quarter of the pineapple chunks. Break tortilla chips into large pieces and scatter over the salads. Add grilled chicken strips on top, and drizzle with the dressing. Serve immediately.

Note from the Editor:

The nutritional information provided includes the full amount of marinade ingredients. The actual quantity of marinade consumed may vary based on marinating time, ingredients, and cooking process.

Nutritional Information (per serving)