"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chili's Grilled Caribbean Chicken Salad Recipe

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This recipe for Chili's Grilled Caribbean Chicken Salad, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeri Peasner
Added: Friday, October 20, 2006


4 boneless, skinless chicken breat halves
1 (5.5 oz) can pineapple chunks in juice, drained
1/2 c. teriyaki marinade
4 c. chopped iceberg lettuce
4 c. chopped green leaf lettuce
1 c. chopped red cabbage
Tortilla chips

Pica de Gallo:
2 medium tomatoes, diced
1/2 c. diced Spanish onion
2 tsp. finely minced fresh cilantro
Pinch of salt
2 tsp. chopped fresh jalapeno pepper, seeded and de-ribbed

Honey Lime Dressing:
1/4 c. Grey Poupon Dijon mustard
1/4 c. honey
1 1/2 tsp. granulated sugar
1 T. sesame oil
1 1/2 T. apple cider vinegar
1 1/2 tsp. lime juice

Combine all ingredients for Pico de Gallo in a small bowl. Cover and chill.

Blend all the ingredients for the Honey Lime Dressing in a small bowl with an electric mixer. Cover and chill.

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 4-5 minutes 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 salads.

Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.




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