Name: Caribbean Chicken Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 2; Teriyaki marinade sauce - ½ cup; Tomatoes, seeded and chopped - 2; Chopped onion - ½ cup; Minced jalapeno pepper - 2 teaspoons; Chopped fresh cilantro - 2 teaspoons; Dijon mustard - ¼ cup; Honey - ¼ cup; White sugar - 1 ½ tablespoons; Vegetable oil - 1 tablespoon; Cider vinegar - 1 ½ tablespoons; Lime juice - 1 ½ teaspoons; Mixed salad greens - ¾ pound; Pineapple chunks, drained - 1 (8 ounce) can; Corn tortilla chips - 4 cups

Ingredients for - Caribbean Chicken Salad

1. Skinless, boneless chicken breast halves 2

2. Teriyaki marinade sauce ½ cup

3. Tomatoes, seeded and chopped 2

4. Chopped onion ½ cup

5. Minced jalapeno pepper 2 teaspoons

6. Chopped fresh cilantro 2 teaspoons

7. Dijon mustard ¼ cup

8. Honey ¼ cup

9. White sugar 1 ½ tablespoons

10. Vegetable oil 1 tablespoon

11. Cider vinegar 1 ½ tablespoons

12. Lime juice 1 ½ teaspoons

13. Mixed salad greens ¾ pound

14. Pineapple chunks, drained 1 (8 ounce) can

15. Corn tortilla chips 4 cups

How to cook deliciously - Caribbean Chicken Salad

1 . Stage

Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.

2 . Stage

In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.

3 . Stage

In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.

4 . Stage

Preheat the grill for high heat.

5 . Stage

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.

6 . Stage

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.