Boneless, skinless chicken breast -
4
Teriyaki marinade - 1/2 cup
Green leaf lettuce - 4 cups (chopped)
Iceberg lettuce - 4 cups (chopped)
Red cabbage - 1 cup (chopped)
Pineapple chunks - 1 can
Tortilla chips (break up)
Honey Lime Dressing:
Grey Poupon dijon mustard - 1/4 cup
Honey - 1/4 cup
Sugar - 1 1/2 tsp
Sesame oil - 1 tbsp
Apple cider vinegar - 1 1/2 tsp
Lime juice - 1 1/2 tsp
Blend all the ingredients with electric
mixer, and chill.
Pico De Gallo:
Tomatoes - 2 (diced)
Spanish onion - 1/2 cup (diced)
Jalapeno pepper - 2 tsp (chopped)
Cilantro - 2 tsp (minced)
A pinch of salt
Mix all ingredients in a bowl, cover
and chil.
-
Marinate the chicken for 2 hours
or more.
-
Preheat the grill and grill the
chicken breast for 5 minutes each side until cooked.
Then cut into strips.
-
Toss the lettuce, and cabbage in
a large salad bowl. Add in the Pico De Gallo, pineapples,
honey lime dressing, and tortilla chips. Add in
the grilled chicken. Toss and serve.
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