Caribbean Chicken Salad

This salad is reminiscent of Chili's Caribbean Salad. I like this recipe very much. The dijon in the salad dressing does make it a bit spicy. Also beware of putting too much onion in the salsa. I made this for a lunch group and let the ladies build their own salads.

Chicken
2-4 skinless, boneless chicken breast halves, pounded
1/2 cup teriyaki marinade sauce
Seal chicken in plastic bag, cover with marinade and let sit for at least 2 hours (mine sat over night). Just before serving, grill chicken breasts to perfection and slice in strips.

Salsa
2 tomatoes, seeded and chopped (could use more)
1/2 cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
Juice of 1/2 Lime

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

Dressing

1/4 cup Dijon mustard
1/4 cup honey
1 1/2 tablespoons white sugar (I used Splenda)
1 tablespoon vegetable oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons lime juice

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

3/4 pound mixed salad greens (I used 3 hearts of romaine)
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

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.