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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 GRILLED CARIBBEAN SALAD Recipe

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This recipe for CHILI'S GRILLED CARIBBEAN SALAD is from Leonard's Cookbook, 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:
Category:
Ingredients:  
Ingredients:  
Honey-Lime Dressing

1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 1/2 tablespoons granulated sugar
1 tablespoons sesame oil
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons lime juice

Pico de Gallo

2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Salad

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade
4 cups chopped iceberg lettuce
4 cups choppped green leaf lettuce
1 cup chopped red cabbage
1 5.5-ounce can pineapple chunks in juice, drained
10 tortilla chips
Directions:
Directions:
1. Combine all the ingredients for the honey-lime dressing in a small bowl with an electric mixer. Cover and chill.

2. Combine all the ingredients for the pico de gallo in a small bowl. Cover and chill.

3. Marinade the chicken in the teriyaki sauce for at least 2 hours. 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.

4. Prepare the barbecue or preheat a stovetop grill. Grill the chicken for 4 to 5 minutes per side or until done.

5. Toss the lettuce and cabbage together, then divide the greens into two large individual-serving salad bowls.

6. Divide the pico de gallo and pour it into two even portions over the greens.

7. Divide the pineapple and sprinkle it on the salads.

8. Break the tortilla chips into large chunks and sprinkle half on each salad.

9. Slice the grilled chicken breasts into thick strips, and spread half the strips onto each salad.

10. Pour the dressing into two small bowls and serve with the salads
Number Of Servings:
Number Of Servings:
2 servings

 

 

 

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