Chili's Grilled Caribbean Chicken Salad
4 boneless, skinless chicken breasts:
½ cup teriyaki marinade
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
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
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.