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Chili's Grilled Caribbean Chicken Salad

  • 2servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Manganese, Silicon, Calcium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Salad:

  3. 4 boneless skinless chicken breasts

  4. 1/2 cup prepared teriyaki marinade

  5. 4 cups chopped iceberg lettuce

  6. 4 cups chopped green leaf lettuce

  7. 1 cup chopped red cabbage

  8. 5 1/2 ounce can pineapple chunks, drained

  9. tortilla chips broken into large pieces

  10. Pico De Gallo:

  11. 2 medium tomatoes, diced

  12. 1/2 cup chopped white onion

  13. 2 tsp. seeded, deveined and minced fresh jalapeno chile

  14. 2 tsp. minced fresh cilantro leaves

  15. pinch salt

  16. Honey Lime Dressing:

  17. 1/4 cup Grey Poupon Dijon mustard

  18. 1/4 cup honey

  19. 1 1/2 tbsp. sugar

  20. 1 tbsp. sesame oil

  21. 1 1/2 tbsp. apple cider vinegar

  22. 1 1/2 tsp. lime juice

Instructions Jump to Ingredients ↑

  1. For Salad:

  2. Combine chicken and teriyaki marinade in a large bowl, turning to coat. Cover and refrigerate 2 hours. Preheat grill. Remove chicken from marinade and grill 4 to 5 minutes per side until cooked through. Meanwhile, Toss together lettuces and cabbage. Divide between 2 large entree-size salad bowls. Pour pico de gallo over top. Sprinkle pineapple chunks and tortilla pieces over salads. Slice grilled chicken into strips and place on top of salads. Serve salads immediately with dressing on the side.

  3. For Pico De Gallo:

  4. Combine tomatoes, onion, jalapeno, cilantro and salt in a small bowl. Cover and refrigerate.

  5. For Honey Lime Dressing:

  6. Combine mustard, honey, sugar, oil, vinegar and lime juice in a small bowl. Blend with an electric mixer. Cover and refrigerate.

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