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Caribbean Chicken Salad

Recipe By:
Aheela
 
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  • Yield 6 Servings
  • Level Medium

This is a great summer salad made of chicken and pico de gallo.
 

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1/2 cup teriyaki marinade
  • 4 cups chopped iceberg lettuce
  • 4 cups chopped green leaf lettuce
  • 1 cup chopped red cabbage
  • 5.5 ounces can pineapple chunks in juice, drained
  • Tortilla chips
  • For pico de gallo:
  • 2 medium tomatoes, diced
  • 1/2 cup diced spanish onion
  • 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
  • 2 teaspoons finely minced fresh cilantro
  • Pinch of salt
  • For honey lime dressing:
  • 1/4 cup grey poupon dijon mustard
  • 1/4 cup honey
  • 1 1/2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons lime juice
  • Currently 5.0/5 Stars.
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Directions

  1. 1. Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4-5 minutes per side or until done.
  2. 2. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads.
  3. 3. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.
  4. 4. Pico de gallo recipe: Combine all ingredients in a small bowl. Cover and chill.
  5. 5. Honey lime dressing recipe: Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.