GWJamaica Cook Book

Ingredients

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. can pineapple chunks in juice, drained
tortilla chips

Preparations

Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor 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 (see below) 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 salads.

Pico de Gallo

2 medium tomatoes, diced
1/2 cup diced onion
2 tsp chopped fresh jalapeno pepper, seeded and de−ribbed
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.

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