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.
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I was somewhat hesitant about this recipe since I'm not a honey-mustard fan but the flavors were great together. I did, however, substitute the pineapple juice from the can for the sugar to give it more of a caribbean flair, and added a bit more vinegar. It turned out great. I also added the juice of one lime (made a double batch) and one minced garlic clove to the salsa which is how I usually make homemade salsa. - 23 Apr 2002 (Review from Allrecipes US | Canada)
EXCELLENT. I served a salad for dinner and my husband thought it was Excellent. He said it was better than a local restaurant makes. I didn't measure the salsa and salad ingredients. I just put in what looked right to me. - 10 Oct 2000 (Review from Allrecipes US | Canada)
This was fabulous! My husband didn't want to try the dressing but I put it on his salad anyway and he loved it. He didn't care for the salsa...he prefers the stuff from a jar but I thought it was very good (made with fresh cilantro from my herb garden). My kids hated it but then again they won't eat anything that doesn't come from a paper sack so "normal" children would probably enjoy it...especially if they are salad eaters. - 08 Jul 2002 (Review from Allrecipes US | Canada)