Recipe
Caribbean Chicken Salad
Yields4 Total2:45 minutes
chicken
Description
This Caribbean salad combines grilled teriyaki chicken with salad greens, tomato-jalapeño salsa, pineapple, and a honey-mustard vinaigrette.
Ingredients
- 2 skinless, boneless chicken breast halves
- ½ cup teriyaki marinade sauce
- 2 tomatoes, seeded and chopped
- ½ cup chopped onion
- 2 teaspoons minced jalapeño pepper
- 2 teaspoons chopped fresh cilantro
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 ½ tablespoons white sugar
- 1 tablespoon vegetable oil
- 1 ½ tablespoons cider vinegar
- 1 ½ teaspoons lime juice
- ¾ pound mixed salad greens
- 1 (8 ounce) can pineapple chunks, drained
- 4 cups corn tortilla chips
Directions
-
1
Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
-
2
In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.
-
3
In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.
-
4
Preheat the grill for high heat.
-
5
Lightly oil the grill grate. Place chicken on the grill and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
-
6
Arrange mixed salad greens on plates. Spoon some salsa over each salad and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks and sprinkle over salads. Lay some grilled chicken strips on each salad. Finally, drizzle dressing over each salad and serve.
Notes
Nutrition Facts
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