FBD

Grilled Caribbean Chicken Salad

Teriyaki-marinated grilled chicken over mixed lettuces with pineapple, red cabbage, pico de gallo, tortilla chips, and a honey-lime-sesame dressing.

MexicanChickenEasy30 minBy Northstar

Ingredients

Servings
4
  • 4 halves boneless skinless chicken breast halves
  • 0.5 cup teriyaki marinade
  • 4 cup chopped iceberg lettuce
  • 4 cup chopped green leaf lettuce
  • 1 cup chopped red cabbage
  • 5 0.5 oz canned pineapple chunks, drained
  • 2 medium tomatoes, diced (for pico de gallo)
  • 0.5 cup diced Spanish onion
  • 2 tsp chopped fresh jalapeño, seeded
  • 0.3 cup Dijon mustard
  • 0.3 cup honey
  • 1 0.5 tbsp sugar
  • 1 tbsp sesame oil
  • 1 0.5 tbsp apple cider vinegar
  • 1 0.5 tsp lime juice

Instructions

  1. 1

    Marinate chicken in teriyaki sauce. Grill until cooked through; let rest and slice.

  2. 2

    Make pico de gallo: combine tomatoes, onion, jalapeño, cilantro, and a pinch of salt. Chill.

  3. 3

    Make honey-lime dressing: blend Dijon, honey, sugar, sesame oil, vinegar, and lime juice.

  4. 4

    Divide lettuces and red cabbage among plates. Top with chicken, pineapple, and pico de gallo. Add tortilla chips. Drizzle with dressing.

Tags

saladpineapplecaribbeantropicalgrilled chickenhoney-lime