Chili's Grilled Caribbean Chicken Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 boneless, skinless chicken breast halves 1/2 cup teriyaki marinade 4 cups chopped iceberg lettuce 4 cups chopped green leaf lettuce 1 cup chopped red cabbage 5.5 oz. can pineapple chunks in juice, drained tortilla chips
Pico De Gallo: 2 med. tomatoes, diced 1/2 cup diced Spanish onions 2 tsps. chopped fresh jalapeņo pepper (seeded and de-ribbed) 2 tsps. finely minced fresh cilantro pinch of salt Combine all ingredients in a small bowl. Cover and chill.
Honey Lime Dressing: 1/4 cup Grey Poupon dijon mustard 1/4 cup honey 1 1/2 tbsp. sugar 1 tbsp. sesame oil 1 1/2 tbsp. apple cider vinegar 1 1/2 tsp. lime juice Blend all ingredients in a small bowl with an electric mixer. Cover and chill.
|
|
Directions: |
Directions:Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4 to 5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salad. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!