Teriyaki Chicken Salad

Caters to: 2-4 gobblers

Prep time: 30 minutes

Cook time: 15 minutes

Challenge level: Beginner

From The Pantry:

• 2 boneless, skinless chicken breast halves
• 4 cups corn tortilla chips
• ½ cup teriyaki marinade sauce
• 225 grams drained pineapple chunks
• 2 tomatoes, chopped
• 340 grams mixed salad vegetables
• ½ cup chopped onion
• 1 ½ teaspoons lime juice
• 2 teaspoons minced jalapenos
• 1 ½ tablespoons cider vinegar
• 2 teaspoons cilantro, chopped
• 1 tablespoon vegetable oil
• ¼ cup mustard
• 1 ½ tablespoons sugar
• ¼ cup honey

Cook Away:

1. Marinate the chicken with teriyaki sauce in a bowl, refrigerate it for at least 2 hours.
2. Take a small bowl and mix jalapenos, onion, tomatoes, and cilantro. Cover the salsa bowl and refrigerate.
3. In a separate bowl, mix lime juice, vinegar, oil, mustard, sugar, and honey. Cover & put the dressing bowl in the refrigerator as well.
4. Preheat the grill on high heat and lightly oil it.
5. Drain the marinade from the chicken, and place chicken on the grill. Cook for about 7 minutes on each side, until the juices dry out.
6. Cut the grilled chicken into strips.
7. Plate the salad vegetables, add salsa over it. Top that with pineapple chunks.
8. Break tortilla chips into small pieces and sprinkle it on top.
9. Add the chicken strips to the salad.
10. Drizzle the dressing on this and serve that salad!

Featured Image Courtesy: hungrycouplenyc.com