Tropical Chicken Salad

  • 2 Chicken breasts
  • ½ c Teriyaki sauces
  • 2 chop Tomato
  • 1 small Onion chopped
  • 1 Jalapeno Pepper diced fine
  • 2 t chopped Cilantro
  • ¼ c Mustard
  • ¼ c Honey
  • 1 1/2-T Sugar
  • 1-T Oil
  • 1 ½-T apple cider vinegar
  • 1 ½-t juice of a Lime
  • 1 large bag mixed salad greens
  • 1 can Pineapple chunks
  • 4 c Corn chips
  • Preheat your grill.
  • Marinade your chicken in the teriyaki sauce for at least 2 hours. Mix next four ingredients, cover, and refrigerate.
  • Mix next six ingredients, cover, and refrigerate. Take your chicken and put on grill. Cook 6-8 minutes per side. Make sure juices run clear for d oneness.
  • Take the salad greens and put onto plates.
  • Put a few spoonfuls of pineapple on top of them.
  • Break up chips and sprinkle on top of salads. Next, take some of the grilled chicken and lay on top of the salad.
  • Take your dressing out of the refrigerator and pour over the top of each salad.
  • Serve and Enjoy!

Almond Pudding

  • 1 cup Almonds
  • 1 cup Condensed milk
  • 1/2 cup Sugar
  • 1 tsp Cardamom powder
  • 3 tsp Ghee or Butter
  • Coursely grind the soaked almonds from grinder.
  • Heat a thick based pan with ghee or butter, add ground almonds in it.
  • Keep mixing almonds with butter for 5 min.
  • Now add sugar & mix it. As sugar starts melting, mixture becomes moist.
  • Then add condensed milk.
  • Allow to cook it for 5-7min, then add cardamom powder & remove it from fire.
  • Serve it hot. it can store for 4-5 days in fridge.