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Home -> Famous Recipes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Salad: 4 boneless skinless chicken breasts 1/2 cup prepared teriyaki marinade 4 cups chopped iceberg lettuce 4 cups chopped green leaf lettuce 1 cup chopped red cabbage 5.5 ounce can pineapple chunks, drained tortilla chips broken into large pieces
Pico De Gallo: 2 medium tomatoes, diced 1/2 cup chopped white onion 2 tsp. seeded, deveined and minced fresh jalapeno chile 2 tsp. minced fresh cilantro leaves pinch salt
Honey Lime Dressing: 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 1/2 tbsp. sugar 1 tbsp. sesame oil 1 1/2 tbsp. apple cider vinegar 1 1/2 tsp. lime juice
Directions
For Salad: Combine chicken and teriyaki marinade in a large bowl, turning to coat. Cover and refrigerate 2 hours. Preheat grill. Remove chicken from marinade and grill 4 to 5 minutes per side until cooked through. Meanwhile, Toss together lettuces and cabbage. Divide between 2 large entree-size salad bowls. Pour pico de gallo over top. Sprinkle pineapple chunks and tortilla pieces over salads. Slice grilled chicken into strips and place on top of salads. Serve salads immediately with dressing on the side.
For Pico De Gallo: Combine tomatoes, onion, jalapeno, cilantro and salt in a small bowl. Cover and refrigerate.
For Honey Lime Dressing: Combine mustard, honey, sugar, oil, vinegar and lime juice in a small bowl. Blend with an electric mixer. Cover and refrigerate.
Serves 2.
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