4 boneless chicken breasts
1/2 cup teriyaki sauce
4 cups iceberg lettuce, chopped
4 cups green leaf lettuce, chopped
1 cup red cabbage, chopped
1 4 oz. can pineapple, chunks in juice, drained
10 tortilla chips
Pico De Gallo
Honey Lime Dressing
Marinate chicken in teriyaki sauce for at least 2 hours in a ziplock bag. Preheat grill. Grill chicken for 4-5 minutes per side until done. Toss lettuce and cabbage together, then divide into two large individual-serving salad bowls. Divide Pico de Gallo and pour into two even portions over the greens. Divide the pineapple, sprinkle on salads. Break tortilla chips into large chunks and spread half on each salad. Slice the grilled chicken breasts into thin strips, spread half the strips onto each salad. Pour the Honey Lime Dressing into two small bowls and serve with the salads.
2 Servings