• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Chili's Grilled Caribbean Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • ----------------------------HONEY-LIME DRESSING----------------------------
  • 1/4 c Grey Poupon Dijon mustard
  • 1/4 c Honey
  • 1 1/2 tb Sugar
  • 1 tb Sesame oil
  • 1 1/2 tb Apple cider vinegar
  • 1 1/2 ts Lime juice


2 md Tomatoes, diced
1/2 c Spanish onion, diced
2 ts Jalapeno pepper, seeded and
2 ts Cilantro, finely minced
pn Salt

4 Chicken breast halves,
;boneless and skinless
1/2 c Teriyaki marinade
4 c Iceberg lettuce, chopped
4 c Green leaf lettuce, choppped
1 c Red cabbage, chopped
1 cn Pineapple chunks in juice,
;drained (5.5 oz. can)
10 Tortilla chips

Make the dressing by blending all the ingredients in a small bowl with an
electric mixer. Cover and chill.

Make the Pico de Gallo by combining all the ingredients in a small bowl.
Cover and chill.

1. Marinate chicken in the teriyaki for at least 2 hours. You can use a
resealable plastic bag for this. Put the chicken into the bag and pour in
the marinade, then toss it into the fridge.

2. Prepare the barbecue or preheat a stovetop grill. Grill the chicken for
4 to 5 minutes per side or until done.

3. Toss the lettuce and cabbage together, then divide the greens into 2
large individual-serving salad bowls.

4. Divide the pico de gallo and pour it in 2 even portions over the greens.

5. Divide the pineapple and sprinkle it on the salads.

6. Break the tortilla chips into large chunks and sprinkle half on each

7. Slice the grilled chicken breasts into thin strips, and spread half the
strips onto each salad.

8. Pour the dressing into 2 small bowls and serve with the salads.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?