Ingredients Jump to Instructions ↓

  1. 1/3 cup salsa

  2. 1/4 cup mayonnaise or salad dressing

  3. 2 tablespoons lime juice

  4. 1 tablespoon honey

  5. 2 tablespoons salad oil

  6. 2 tablespoons lime juice Dash ground nutmeg

  7. 1 pound skinless, boneless chicken breasts

  8. 2 8-inch flour tortillas

  9. 6 cups torn mixed greens

  10. 1 medium tomato, chopped

  11. 1/2 of a yellow or green sweet pepper, cut into strips

  12. 2 cups peeled, cored, and cubed pineapple

Instructions Jump to Ingredients ↑

  1. For salsa dressing, in a small bowl stir together salsa, mayonnaise or salad dressing, 2 tablespoons lime juice, and honey. Cover and chill until serving time or up to 4 hours.

  2. For marinade, combine oil, 2 tablespoons lime juice, and nutmeg. Place chicken in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill about 2 hours, turning chicken once. Remove chicken from bag, reserving marinade.

  3. Grill chicken on an uncovered grill directly over medium coals for5 minutes. Brush chicken with marinade; turn chicken and brush again with marinade. Grill for 7 to 10 minutes more or until chicken is tender and no longer pink. Place flour tortillas on grill for 3 to5 minutes or until toasted, turning once. Cool chicken and tortillas slightly. Slice chicken breasts. Break tortillas into pieces. Line 4 individual salad plates with mixed greens. Arrange tomato, sweet pepper, pineapple, and chicken on the greens. Serve with toasted tortillas and salsa dressing. Makes 4 servings. To grill by indirect heat Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken on grill over drip pan. Cover and grill for 15 to 18 minutes or until chicken is tender and no longer pink, brushing with marinade up to the last 5 minutes of grilling.


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