4 Teriyaki marinated frozen chicken breasts
8 cups torn iceberg lettuce
2 tomatoes, chopped
4 green onions, sliced
1 small cucumber, quartered, and sliced
1 cup cheddar cheese, grated
14 oz. can pineapple tidbits, drained
1/2 cup Catalina dressing
1/2 cup BBQ sauce
1 cup Ranch dressing
2 cups Tex-Mex Twists or BBQ corn chips

Cook chicken breasts according to package directions. While chicken
breasts are cooling…

In a large bowl- toss lettuce, tomato, green onions and cucumber.

Divide salad over 4 dinner plates.

Top each salad with 1/4 cup grated cheddar cheese, and 1/4 can pineapple
tidbits.

Slice each chicken breast and place 1 sliced breast on each salad.

Mix Catalina, BBQ sauce, and Ranch dress. Drizzle each salad with
dressing.

Sprinkle each salad with 1/2 cup Tex-Mex Twists or BBQ corn chips.
Enjoy!