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Friday, April 29, 2016

Chili's Grilled Caribbean Chicken Salad

How to make Chili's Grilled Caribbean Chicken Salad Recipe -  It's sweet, crunchy, and cool, and now it's yours. This salad features a honey-lime dressing for a taste of the islands.

SERVES 4

Ingredients:
4 boneless, skinless chicken breasts:
½ cup teriyaki marinade
Honey-Lime Dressing
¼ cup Dijon mustard
¼ cup honey
1½ teaspoons sugar
1 tablespoon sesame oil
1½ cups apple cider vinegar
1½ teaspoons lime juice

Pico De Gallo:
2 diced tomatoes
½ cup diced Spanish onions
2 teaspoons chopped jalapeño pepper
2 teaspoons minced cilantro
Pinch of salt

Salad:
4 cups chopped leaf lettuce
4 cups chopped iceberg lettuce
1 cup chopped red cabbage
1 can drained pineapple chunks
4 handfuls of tortilla chips, broken into pieces

Method:
Marinate the chicken in teriyaki marinade for 2 hours in the refrigerator.

Mix all the ingredients for the dressing in a small bowl and chill for 30 minutes in the refrigerator.

Mix all the ingredients for the pico de gallo in a small bowl and chill for 30 minutes in the refrigerator.

Preheat the grill and grill the chicken breast for 5 minutes on each side, or until done. Cut into strips.

Toss the lettuce and cabbage in a large salad bowl.

Add the pico de gallo, pineapple, dressing, and tortilla chips.

Add the grilled chicken strips. Toss, and serve.
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