Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Grey Poupon Dijon mustard

  2. 1/4 cup 59ml Honey

  3. 1 1/2 tablespoons 22ml Sugar

  4. 1 tablespoon 15ml Sesame oil

  5. 1 1/2 teaspoons 7 1/2ml Apple cider vinegar

  6. 1 1/2 teaspoons 7 1/2ml Lime juice Pico De Gallo

  7. 2 Tomatoes - diced (medium)

  8. 1/2 cup 31g / 1.1oz Spanish onion

  9. 2 teaspoons 10ml Chopped fresh jalapeno pepper - seeded deribbed

  10. 2 teaspoons 10ml Finely minced fresh cilantro

  11. 1 Salt Salad

  12. 4 Boneless skinless chicken breast halves

  13. 1/2 cup 118ml Teriyaki marinade - (store bought or recipe that follows)

  14. 4 cups 160g / 5.6oz Chopped green leaf lettuce

  15. 1 cup 146g / 5.1oz Chopped red cabbage

  16. 1 Pineapple chunks in juice - drained

  17. 10 Tortilla chips Teriyaki Marinade

  18. 3/4 cup 177ml Water

  19. 1/2 cup 118ml Soy sauce

  20. 1 Onion - quartered (1/4 inch Thick)

  21. 2 Nickel-size slices peeled gingerroot - halved

  22. 2 Garlic - quartered

  23. 1/3 cup 65g / 2 1/3oz Sugar

  24. 1/3 cup 78ml Pineapple juice

  25. 2 tablespoons 30ml Vinegar

  26. 1 tablespoon 15ml Cornstarch

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Dressing: Blend all ingredients in a small bowl with an electric mixer, cover, and chill. Pico de Gallo: Combine all ingredients in a small bowl. Cover and chill. Chicken preparation: 1) Marinade the chicken in the teriyaki for at least 2 hours in the refrigerator.

  2. Prepare the barbecue or preheat a stovetop grill. Grill the chicken for 4-5 minutes per side or until done 3) Toss the lettuce and the cabbage together, then divide the greens into two individual serving salad bowls 4) Divide the pico de gallo and pour it in two even portions over the greens 5) Divide the pineapple and sprinkle it on the salads 6) Break the tortilla chips into large chunks and sprinkle half on to each salad 7) Slice the grilled chicken breasts into thin strips and spread half the strips on each salad.

  3. Pour the dressing into two small bowls and serve with the salads. Teriyaki Marinade: 1) Combine 1/2 cup water with the soy sauce in a small sauce pan over high heat. Add the onion, gingerroot, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

  4. Strain off the onion, ginger, and garlic and return the liquid to the saucepan over low heat. Discard the vegetables.

  5. Add the sugar, pineapple juice, and vinegar to the pan.

  6. Combine the corn starch with the remaining 1/4 cup water in a small bowl and stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, then put it back on the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 cup marinade.


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