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 chiken 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 (can you imagine, if you had to pluck the feathers?) . Toss and serve.