Loved, loved, loved this salad. I consider this a meal in itself. I will normally make some 'soft breadsticks' to go with this meal.
ISLAND CHICKEN SALD
*2 boneless, skinless chicken breast halves
*1/2 cup teriyaki marinade sauce (I make my own)
*2 tomatoes, seeded & chopped
*1 small onion, chopped
*1-3 teaspoon minced jalapeño pepper
*1/2 teaspoon dried cilantro
*1 garlic clove, minced
*1/4 cup dijon mustard or regular mustard
*1/4 cup honey
*1 tablespoon white sugar
*1 tablespoon vegetable oil
*Juice squeezed from one lime
*1 1/2 tablespoons apple cider vinegar
*1 (16 ounce) bag of spring mix lettuce
*1 small can pineapple rings, drained
*4 cups corn tortillas
*1/4 cup feta cheese (optional)
~Place chicken in a zip-loc bag and pour teriyaki marinade sauce over chicken.
~Mix well & marinate for at least 2 hours in the refrigerator.
~In a small bowl mix the tomatoes, onion, jalapeño pepper, garlic and cilantro.
~Cover salsa and refrigerate for a couple hours.
~Preheat grill to high heat or use a stovetop grill, cooking over medium high heat.
~Brush a little olive oil on pineapple rings.
~Grill pineapple rings on an stovetop grill or pan.
~Remove from pan, cool and cut into bite-size pieces.
~Lightly oil grill.
~Remove chicken from marinade, and throw away marinade.
~Place chicken on the grill, cook for 6-8 minutes on each side, or until chicken is done.
~Remove chicken from grill, let cool for 5 minutes, cut into strips
~Arrange lettuce on plates.
~Spoon salsa over each salad.
~Sprinkle the pineapple bites over the salsa.
~Break tortilla chips into large pieces and sprinkle over salads.
~Lay the chicken over each salad.
~Drizzle dressing over each salad.
~Sprinkle feta cheese on top & serve.