1. In a large resealable plastic bag, shake chicken and teriyaki sauce together. 2. Marinate in the refrigerator for at least two hours (preferably overnight). 3. Combine lettuces and cabbage thoroughly in a large mixing bowl and chill. 4. Grill marinated chicken approximately 4 to 5 minutes per side. 5. Slice grilled chicken into thin strips. 6. On 2-3 large serving plates, evenly divide chilled salad greens. 7. Top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo and grilled chicken. ---------------------------------------------------------------------------
