Ingredients:
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

Recipe:
Mix all ingredients in a bowl, cover and chil.

Marinate the chicken (never mix raw chicken with cooked parts, or contaminate by sharing utensils, chicken is susceptible to salmonella) for 2 hours or more.

Preheat the grill and grill the chickaen 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.