Cruisin' the Caribbean

I made this a few weeks ago, and we really liked the dressing. In fact, I will probably make the dressing again, whether or not I make the rest of the salad. This is very lightly adapted from a recipe I found at allrecipes.com. I think the original recipe called for serving this with tortilla chips broken up and added to the salad for crunchy bits; I am not wild about this aspect of a salad and omitted them accordingly.

Caribbean Chicken Salad

2 boneless, skinless chicken breasts halves
½ cup Teriyaki sauce
2 tomatoes, seeded and chopped
½ cup chopped onion
2 tsp. minced japapeño pepper
2 tsp. chopped fresh cilantro (I loathe cilantro and use parsley instead)
¼ cup Dijon mustard
¼ cup honey
1 ½ Tbs. White vinegar
1 Tbs. vegetable oil
1 ½ Tbs. cider vinegar
1 ½ tsp. lime juice
Salad greens
Pineapple chunks, fresh or canned

1. Place the chicken in a bowl, and cover with the Teriyaki sauce. Marinate at least 2 hrs.
2. In a small bowl, mix the tomatoes, onion, jalapeño pepper, and cilantro (or parsley). Cover and refrigerate.
3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar and lime juice. Cover and refrigerate.
4. Grill chicken on high, ‘til juices run clear – 5-10 mins. per side, depending upon the size of the chicken breasts. Cut chicken into strips.
5. Arrange salad greens on plates. Spoon some of the salsa over each salad and sprinkle with pineapple chunks. Lay some of the grilled chicken strips on each salad. Drizzle dressing over each salad and serve.