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Grilled Caribbean Chicken Salad
By Food Salad Recipes

Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves

1/2 cup teriyaki marinade (store bought)

4 cups chopped iceberg lettuce

4 cups chopped green leaf lettuce

1 cup chopped red cabbage

5.5 oz. can pineapple chunks in juice, drained

tortilla chips

PICO DE GALLO:

2 medium tomatoes, diced

1/2 cup diced spanish onion

2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed

2 tsps. finely minced fresh cilantro

pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:

1/4 cup Grey Poupon dijon mustard

1/4 cup honey

1−1/2 Tbsps. sugar

1 Tbsp. sesame oil

1−1/2 Tbsp. apple cider

vinegar

1−1/2 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 aresealable plastic bag. Put in fridge. Preheat outdoor or indoorgrill. Grill the chicken for 4−5 mins. per side or until done. Tossthe lettuces and cabbage together and divide into 2 large servingsize salad bowls. Divide the pico de gallo and pour in equal portionsover the two bowls of greens. Divide the pineapple and sprinkle onsalads. 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.

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