Island Chicken Salad

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 SALAD

(serves 4)

Ingredients:

*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)

Directions:

~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.