Caribbean Chicken Salad

Flavorful, tangy chicken salad served at the Iowa Wine Trail Spring Fling 2017

2 skinless boneless chicken breasts

½ cup teriyaki marinade sauce

For the Salsa

2 tomatoes seeded and chopped

½ cup chopped onion

2 teaspoons minced jalapeño pepper

2 teaspoons chopped fresh cilantro

For the Dressing

¼ cup Dijon mustard

¼ cup honey

1 ½ tablespoons white sugar

1 tablespoon vegetable oil

1 ½ tablespoons cider vinegar

1 ½ teaspoons fresh lime juice

¾ lb mixed salad greens

1 8 oz can pineapple chunks

4 cups corn tortilla chips

Directions:

Marinate the chicken for at least two hours and grill. Mix the salsa ingredients together and

refrigerate. Mix the dressing and refrigerate. Arrange the salad greens on a platter, place salsa

over, along with pineapple, top with tortilla chips. Place chicken strips and then drizzle with

dressing and serve.