Caribbean Chicken Salad

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

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

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

Preheat the grill for high heat.

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.

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.