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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chili's Caribbran Grilled Chicken Salad Recipe

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This recipe for Chili's Caribbran Grilled Chicken Salad is from From Mom's Kitchen with Love , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Honey-Lime Dressing

¼ cup Honey Dijon mustard
¼ cup honey
1½ Tbsps. sugar
1 Tbsp. olive oil
1½ Tbsps. apple cider vinegar
1½ tsps. lime juice
Directions:
Directions:
Blend all ingredients in a small bowl with an electric mixer. Cover and chill.

Pico De Gallo

2 medium tomatoes, diced
½ cup diced Spanish onion
2 tsps. chopped fresh jalapeño pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
Pinch of salt

Combine all ingredients together in a small bowl. Cover and chill.

Salad

4 boneless, skinless chicken breasts halves
1/2 cup Teriyaki marinade
4 cups lettuce, torn iceberg,
4 cups chopped green leaf lettuce
1 cup red cabbage, chopped
1 can (5.5 oz..) pineapple chunks in juice, drained
10 tortilla chips

Marinate the chicken in the teriyaki for at least 2 hours. (You can use a resealable plastic for bag for this). Put the chicken into the bag and pour in the marinade, then toss it into the refrigerator. Prepare the barbeque. Grill the chicken for 4-5minutes per side or until done. Toss the lettuce and cabbage together, then divide the greens into two large individual-serving salad bowls. Divide the Pico de Gallo and pour it in two even portions over the greens. Divide the pineapple and sprinkle it on the salads. Break the tortilla chips into large chunks and sprinkle half on each salad. Slice the grilled chicken breasts into thin strips and spread half the strips onto each salad. Pour the dressing into two small bowls and serve with the salads.

 

 

 

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