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Grilled Caribbean Chicken Salad
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boneless, skinless chicken breast halves
/2 cup teriyaki marinade (store bought)
cups chopped iceberg lettuce
cups chopped green leaf lettuce
cup chopped red cabbage
.5 oz. can pineapple chunks in juice, drained
tortilla chips
PICO DE GALLO:
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medium tomatoes, diced
/2 cup diced spanish onion
tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
HONEY LIME DRESSING:
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/4 cup Grey Poupon dijon mustard
/4 cup honey
−1/2 Tbsps. sugar
Tbsp. sesame oil
−1/2 Tbsp. apple cider vinegar
−1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.
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 mins. per side or until done. 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.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.
Grilled Caribbean Chicken Salad
67
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