Chili's Carribean Chicken Salad

Honey Lime Dressing:
¼ C Grey Poupon Dijon mustard
¼ C honey
1 ½ T sugar
1 T sesame oil
1 ½ T apple cider vinegar
1 ½ tsp lime juice

Pico de Gallo:
2 medium tomatoes, diced
½ C diced red onion
2 tsp chopped fresh jalepeno
2 tsp minced cilantro
Pinch of salt

Salad:
4 boneless, skinless chicken breasts
½ C teriyaki marinade(Marinade 2 hours, then grill until done, 4-5 minutes each side.)
4 C chopped iceberg lettuce
4 C chopped green leaf lettuce
1 C chopped red cabbage
5.5 oz can pineapple tidbits, drained
10 tortilla chips, broken into large pieces

Divide salad, chicken, and pico de gallo into 2 large salad bowls and toss with dressing.
Serves 2 (very large servings).