Caribbean Chicken Salad

Serves 2

1/4cup Dijon mustard
1/4cup Honey
1.1/2tbsp White sugar
1tbsp Vegetable oil
1.1/2tbsp Apple cider vinegar
1.1/2tsp Lime juice
2 Medium tomatoes, seeded and diced
1/2cup Chopped onion
2tsp Jalapeno peppers, chopped
2tsp Chopped fresh cilantro or parsley
2 Skinless boneless chicken breast halves
1/2cup Teriyaki marinade
1 (10oz) Bag of chopped mixed lettuce
1 (5.5oz) Can of pineapple chunks, drained
Tortilla chips for topping

Dressing

In a small bowl combine the mustard, honey, sugar, oil, vinegar and lime juice. Mix all together. Cover and store in the fridge.

Salsa

In a small bowl combine the tomatoes, onion, jalapeno pepper and cilantro/parsley. Mix all together. Cover and store in the fridge.

Marinate the chicken in the teriyaki marinade for at least 2 hours before grilling. Lightly oil the grill and preheat to high. Remove chicken from the marinade and cook on a hot grill for 10 - 15 minutes on each side or until no longer pink inside.

Place prepared salad mix on plates. Pour 1/2 of the salsa over each salad and sprinkle 1/2 of pineapple chunks on each salad.

Break the tortilla chips into large chunks and sprinkle over the salads.

Lay 1/2 of the grilled chicken strips on each salad.

Finally pour the dressing over each salad and serve.