Chili's® Grilled Caribbean Chicken Salad
.
Chicken
4 boneless, skinless chicken breast halves
½ cup Teriyaki marinade (purchased or your recipe)
Salad
4 cups chopped green leaf lettuce
4 cups chopped iceberg lettuce
1 cup chopped red cabbage
½ cup drained mandarin orange wedges
½ cup drained pineapple chunks
1½ - 2 cups fresh fried tortilla strips or use packaged thin tortilla strips
.
Pico de Gallo
4 roma tomatoes, diced
½ cup diced spanish onion
2 teaspoons fresh, raw jalapeño, seeded, de-ribbed, and diced
2 teaspoons fresh cilantro, minced
pinch of salt
.
Chili's Honey Lime Dressing
¼ cup honey
¼ cup dijon mustard
1½ tablespoons sugar
1½ tablespoons apple cider vinegar
1½ teaspoons lime juice
1 tablespoon sesame oil
.
Chicken:
Marinate chicken in the teriyaki sauce in the refrigerator for at least two hours. When ready, grill chicken approximately 4 to 5 minutes per side. Slice grilled chicken into thin strips.
.
Pico de Gallo:
Combine all ingredients in a small bowl and chill.
.
Honey Lime Dressing:
Combine all ingredients in a small bowl and mix with electric mixer until smooth and creamy. Cover and chill.
.
Salad
Combine lettuce and cabbage in a large mixing bowl. Mix thoroughly, cover, and chill.
On 2-3 large serving plates, evenly divide chilled salad greens.
Top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo and grilled chicken.
Sserve with honey lime dressing.
Posts
