Grilled Caribbean Chicken Salad

I was fortunate enough to receive a fantastic new charcoal/gas grill for my birthday from my parents and my sister.  We broke it in over the weekend grilling some wonderful steaks and baked potatoes.  I'll post a couple of pictures of the grill soon.  It's a biggie!

Here is another recipe that will put that new grill to work.  Keep the house cool and fix this for dinner when the weather is hot.

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz pineapple chunks in juice (drained)
tortilla chips

Pico De Gallo
2 medium tomatoes (diced)
1/2 cup diced yellow onion
2 tsp chopped fresh jalapeno pepper (seeded and deribbed)
2 tsp finely minced fresh cilantro
pinch of salt

Combine all ingredients in a small bowl.  Cover and chill.

Honey Lime Dressing
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 1/2 Tbsp sugar
 1 Tbsp sesame oil
1 1/2 Tbsp apple cider vinegar
1 1/2 tsp 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 resealable plastic bag.  Put in fridge.  Preheat grill.  Grill the chicken for 4 - 5 minutes 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 salad.