Chili's Grilled Caribbean Chicken Salad

It's sweet, crunchy, and cool, and now it's yours. This salad features a honey-lime dressing for a taste of the islands.

INGREDIENTS | SERVES 4

  • 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
  1. Marinate the chicken in teriyaki marinade for 2 hours in the refrigerator.

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

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

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

  5. Toss the lettuce and cabbage in a large salad bowl.

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

  7. Add the grilled chicken strips. Toss, and serve.

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