Description
With just a few things done ahead of time, your dinner can be a breeze.
Ingredients
- 2 skinless, boneless chicken breast halves
- ½ cup teriyaki marinade sauce
- 2 tomatoes, seeded and chopped
- ½ cup chopped onion
- 2 teaspoons minced jalapeno 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
- Place the chicken in a bowl
- and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
- In a small bowl mix the tomatoes
- onion
- jalapeno pepper
- and cilantro. Cover salsa
- and refrigerate.
- In a small bowl
- mix the mustard
- honey
- sugar
- oil
- vinegar
- and lime juice. Cover dressing
- and refrigerate.
- Preheat the grill for high heat.
- Lightly oil grill grate. Place chicken on the grill
- and discard marinade. Cook for 6 to 8 minutes on each side
- or until juices run clear.
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 2 hrs 45 mins
Servings: 4