Chili's Grilled Caribbean Salad

Chilies Grilled Caribbean Salad

• 4 boneless skinless chicken breasts    
• ¹⁄₂ cup teriyaki marinade
• 4 cups chopped green leaf lettuce 
• 2 cups chopped iceberg lettuce  
• 1 cup chopped red cabbage
• 1 (8 ounce) can  pineapple tidbits
• 1 cup plain tortilla chips

• Honey Lime Dressing

• ¹⁄₄ cup  Grey Poupon Dijon Mustard
• ¹⁄₄ cup honey
• 1 ¹⁄₂ teaspoons sugar
• 1 tablespoon sesame oil
• 1 ¹⁄₂ teaspoons apple cider vinegar
• 1 ¹⁄₂ teaspoons lime juice

• Pico De Gallo  (I just use a fresh salsa)

• 2 ripe diced tomatoes
• ¹⁄₂ cup diced yellow onion
• 2 teaspoons chopped jalapeno peppers (I would use way less)
• 2 teaspoons minced cilantro
• 1 pinch salt

Directions

1. Marinate the chicken in the teriyaki marinade for 2 hours or more.  (I just throw it in a zip lock baggy)
2. Mix  all the dressing ingredients in a blender 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. Of course you can always bake it in the oven for about 20 minutes if you are using tenders.  Very quick)
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.  4 servings