2 diced tomatoes
½ cup diced Spanish onions
2 teaspoons chopped jalapeño pepper
2 teaspoons minced cilantro
Pinch of salt
Salad
4 cups chopped leaf lettuce
4 cups chopped iceberg lettuce
1 cup chopped red cabbage
1 can drained pineapple chunks
4 handfuls of tortilla chips, broken into pieces
1. Marinate the chicken in teriyaki marinade for 2 hours in the refrigerator.
2. Mix all the ingredients for the dressing in a small bowl and chill for 30 minutes in the
refrigerator.
3. Mix all the ingredients for the pico de gallo in a small bowl and chill for 30 minutes in the
refrigerator.
4. Preheat the grill and grill the chicken breast for 5 minutes on each side, or until done. Cut
into strips.
5. Toss the lettuce and cabbage in a large salad bowl.
6. Add the pico de gallo, pineapple, dressing, and tortilla chips.
7. Add the grilled chicken strips. Toss, and serve.Dave and Buster's Muffaletta Salad
This cold pasta salad is a twist on the big round New Orleans muffaletta sandwiches, which
contain Italian meats and cheeses.INGREDIENTS | SERVES 4
24 slices pepperoni
2 ounces sliced salami
4 ounces sliced ham