Chili's Grilled Caribbean Chicken Salad
Copycat Chili's Caribbean salad — teriyaki-marinated grilled chicken on iceberg and romaine with pineapple, pico de gallo, and honey-lime dressing.
MexicanChickenIntermediate30 minBy Northstar
Ingredients
Servings
4
- 4 whole boneless skinless chicken breast halves
- 0.5 cup teriyaki marinade
- 4 cup iceberg lettuce, chopped
- 4 cup green leaf lettuce, chopped
- 1 cup red cabbage, chopped
- 5 0.5 oz pineapple chunks in juice, drained
- 2 medium tomatoes, diced (for pico)
- 0.5 cup Spanish onion, diced (for pico)
- 2 tsp jalapeño pepper, minced (for pico)
- 0.3 cup Dijon mustard
- 0.3 cup honey
- 1 tbsp sesame oil
- 1 0.5 tbsp apple cider vinegar
- 1 0.5 tsp lime juice
Instructions
- 1
Make pico de gallo: combine diced tomatoes, Spanish onion, jalapeño, cilantro, and salt. Cover and chill.
- 2
Make honey-lime dressing: blend Dijon mustard, honey, sugar, sesame oil, apple cider vinegar, and lime juice. Cover and chill.
- 3
Marinate chicken in teriyaki for at least 2 hours. Grill until cooked through.
- 4
Combine iceberg and leaf lettuces with red cabbage. Divide among 4 plates.
- 5
Slice grilled chicken and place on top of salad. Add pineapple chunks.
- 6
Top with pico de gallo and drizzle with honey-lime dressing. Serve with tortilla chips.
Tags
saladchickenpineapplecopycatcaribbeangrilled