Cut the chicken breast in half horizontally to make 2 thinnerbreast pieces.
Place the chicken in a ziplock bag and add the teriyaki sauce.
Marinate for about 2 hours.
In a bowl, combine the tomatoes, onion, jalapeño and cilantro.
Mix, then add salt to taste.
Refrigerate until needed.
To make the dressing, combine all of the ingredients in a blender and process until the dressing is smooth and creamy.
Season to taste with salt.
Heat grill pan or an outdoor grill over medium to medium-high heat.
Remove the chicken from the marinade and grill for about 4 minutes per side, until cooked through.
Let the chicken sit for a few minutes, then slice.
To make the salad, combine the lettuce, romaine and cabbage in a large bowl.
Add the pineapple and and the dressing and toss to coat.
Divide the salad between two large salad bowls.
Top each serving with half of the pico de gallo, then add crushed tortilla chips.
Top each portion with one of the chicken breast halves, then garnish with