1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 1/2 Tbsps. sugar
1 Tbsp. sesame oil
1 1/2 Tbsp. apple cider vinegar
1 1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer, Cover and chill. Marinate the chicken in the teriyaki for at least two hours. Use a re-sealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4-5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.
1/4 cup honey
1 1/2 Tbsps. sugar
1 Tbsp. sesame oil
1 1/2 Tbsp. apple cider vinegar
1 1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer, Cover and chill. Marinate the chicken in the teriyaki for at least two hours. Use a re-sealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4-5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.
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