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:
- Marinate the chicken with teriyaki sauce in a bowl, refrigerate it for at least 2 hours.
- Take a small bowl and mix jalapenos, onion, tomatoes, and cilantro. Cover the salsa bowl and refrigerate.
- In a separate bowl, mix lime juice, vinegar, oil, mustard, sugar, and honey. Cover & put the dressing bowl in the refrigerator as well.
- Preheat the grill on high heat and lightly oil it.
- 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.
- Cut the grilled chicken into strips.
- Plate the salad vegetables, add salsa over it. Top that with pineapple chunks.
- Break tortilla chips into small pieces and sprinkle it on top.
- Add the chicken strips to the salad.
- Drizzle the dressing on this and serve that salad!
Featured Image Courtesy: hungrycouplenyc.com