About this recipe:Boneless chicken breasts are marinated in teriyaki sauce and barbecued. Then they're cut into strips and layered on salad plates with salad greens, a spicy tomato-jalapeno salsa, chunks of pineapple and a wonderful honey-mustard vinaigrette.
2 skinless, boneless chicken breast fillets
125ml teriyaki marinade sauce
2 tomatoes, seeded and chopped
75g chopped onion
2 teaspoons minced jalapeno or green chilli
2 teaspoons chopped fresh coriander
4 tablespoons Dijon mustard
4 tablespoons honey
1 1/2 tablespoons caster sugar
1 tablespoon vegetable oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons lime juice
375g mixed salad greens
1 (220g) tin pineapple pieces, drained
100g corn tortilla chips
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Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
To make the salsa: In a small bowl mix the tomatoes, onion, chilli and coriander. Cover and refrigerate.
To make the dressing: In a small bowl, mix the mustard, honey, sugar, oil, vinegar and lime juice. Cover and refrigerate.
Preheat the barbecue for high heat.
Lightly oil barbecue grate. Place chicken on the BBQ and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple pieces. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.