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Caribbean Chicken Salad
Caribbean Chicken Salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
165 minutes
Tropical teriyaki chicken salad with zesty salsa, sweet pineapple, and tangy vinaigrette.
Ingredients:
  • 2 skinless, boneless chicken breast halves
  • 0.5 cup teriyaki marinade sauce
  • 2 tomatoes, seeded and chopped
  • 0.5 cup chopped onion
  • 2 teaspoons minced jalapeno pepper
  • 2 teaspoons chopped fresh cilantro
  • 0.25 cup Dijon mustard
  • 0.25 cup honey
  • 1.5 tablespoons white sugar
  • 1 tablespoon vegetable oil
  • 1.5 tablespoons cider vinegar
  • 1.5 teaspoons lime juice
  • 0.75 pound mixed salad greens
  • 1 (8 ounce) can pineapple chunks, drained
  • 4 cups corn tortilla chips
Instructions:
  • Coat the chicken generously with teriyaki marinade sauce in a bowl and refrigerate for a minimum of 2 hours.
  • Combine fresh, ripe tomatoes, diced onion, spicy jalapeño pepper, and fragrant cilantro in a small bowl for a vibrant salsa. Chill the mixture in the refrigerator, allowing the flavors to meld together beautifully.
  • Combine mustard, honey, sugar, oil, vinegar, and lime juice in a small bowl. Chill the dressing in the refrigerator.
  • Fire up the grill to high heat.
  • Oil the grill grate, then grill the chicken, discarding the marinade. Cook for 6 to 8 minutes on each side until juices run clear.
  • Place mixed salad greens on plates. Top each with a dollop of salsa and a sprinkle of 1/4 of pineapple chunks. Add broken tortilla chips and grilled chicken strips to each plate. Finish by drizzling dressing over salads and serve.

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