Ingredients
- 1/4 c. Grey Poupon Dijon mustard
- 1/4 c. Honey
- 1 1/2 Tbsp. Sugar
- 1 Tbsp. Sesame oil
- 1 1/2 Tbsp. Apple cider vinegar
- 1 1/2 tsp Lime juice
- 2 med Tomatoes, diced
- 1/2 c. Spanish onion, diced
- 2 tsp Jalapeno pepper, seeded and de-ribbed
- 2 tsp Cilantro, finely chopped pn Salt
- 4 x Chicken breast halves, boneless and skinless
- 1/2 c. Teriyaki marinade
- 4 c. Iceberg lettuce, minced
- 4 c. Green leaf lettuce, choppped
- 1 c. Red cabbage, minced
- 1 can Pineapple chunks in juice, liquid removed (5.5 ounce. can)
- 10 x Tortilla chips
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Chili's Grilled Caribbean Salad
Servings: 2
Directions
- Make the dressing by blending all the ingredients in a small bowl with an electric mixer. Cover and chill.
- Make the Pico de Gallo by combining all the ingredients in a small bowl.
- Cover and chill.
- 1. Marinate chicken in the teriyaki for at least 2 hrs. You can use a resealable plastic bag for this. Put the chicken into the bag and pour in the marinade, then toss it into the fridge.
- 2. Prepare the barbecue or possibly preheat a stovetop grill. Grill the chicken for 4 to 5 min per side or possibly till done.
- 3. Toss the lettuce and cabbage together, then divide the greens into 2 large individual-serving salad bowls.
- 4. Divide the pico de gallo and pour it in 2 even portions over the greens.
- 5. Divide the pineapple and sprinkle it on the salads.
- 6. Break the tortilla chips into large chunks and sprinkle half on each salad.
- 7. Slice the grilled chicken breasts into thin strips, and spread half the strips onto each salad.
- 8. Pour the dressing into 2 small bowls and serve with the salads.
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