How to make
Pour the Teriyaki sauce over the chicken breasts and leave them to marinade in a cool area for about 2 hours.
Mix the tomatoes with the onions, ground chili peppers and coriander. Leave thus prepared salsa in the fridge until it's time to use it.
Stir the mustard, honey, sugar, oil, vinegar and lemon juice in a bowl. Put this sauce in the fridge as well.
Heat a grill or grill pan well and put the chicken to cook until ready on both sides (6-8 min. per side) - the juices from the chicken need to turn clear.
Distribute the green salad mix in large plates, pour the salsa on top, add a little bit of chopped pineapples (you can grill them as well), sprinkle with crumbled corn chips and place the pieces of sliced chicken. Pour a dressing over the salads and serve.
