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CHICKEN
4 boneless, skinless chicken breasts
1/2 cup store-bought teriyaki marinade
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HONEY-LIME DRESSING
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 1/2 tablespoons sugar
1teaspoon Asian sesame oil
1 1/2 tablespoons apple cider vinegar
11/2 teaspoons lime juice
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PICO DE GALLO
2 medium tomatoes, diced
1/2 cup diced onion
2 teaspoons diced jalapeno pepper (I left this out)
2 teaspoons minced fresh cilantro (I used 1 teaspoon of dried)
pinch of salt
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4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
1/2 cup fresh pineapple, cut into chunks ( I used a can of pineapple chunks that I drained real good)
1/2 cup mandarin orange slices (again I used canned that was drained)
1/2 cup whole dried cherries (I left these out because I don't like them)
2 cups crushed tortilla chips (husband didn't like them as a topping)
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1. Do ahead: Marinate the chicken in the teriyaki marinade in a covered container for 2 hours in the refrigerator, turning occasionally.
2. Do ahead: In a small bowl, combine the honey-lime dressing ingredients whisking well, and refrigerate in a covered container.
3. Do ahead: Combine the pico de gallo ingredients and refrigerate in a covered container. (I made a double batch of the above dressing and put it in a rubbermaid dispensing bottle)
4. Light a charcoal grill or preheat the broiler
5. Remove the chicken from the marinade and shake off the excess. Cook each breast, turning once 5 or 6 minutes per side, until cooked through and no longer pink in the middle. Set aside and keep warm.
6. Combine the lettuces with the cabbage and divide among 4 serving bowls. Top each salad with the pico de gallo, pineapple chunks, orange slices, cherries and crushed tortilla chips.
7. Slice the cooked chicken into thin strips and divide among the salads. Serve with ramekins or honey-lime dressing on the side.
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Serves 4 and the estimated AT-HOME cost is $9.50
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