Caribbean Chicken Salad
Description
This Caribbean salad combines grilled teriyaki chicken with salad greens, tomato-jalapeño salsa, pineapple, and a honey-mustard vinaigrette.
Ingredients
•
2 skinless, boneless chicken breast halves
•
1/2 cup teriyaki marinade sauce
•
2 tomatoes, seeded and chopped
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1/2 cup chopped onion
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2 teaspoons minced jalapeno pepper
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2 teaspoons chopped fresh cilantro
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1/4 cup Dijon mustard
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1/4 cup honey
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1 1/2 tablespoons white sugar
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1 tablespoon vegetable oil
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1 1/2 tablespoons cider vinegar
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1 1/2 teaspoons lime juice
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3/4 pound mixed salad greens
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1 (8 ounce) can pineapple chunks, drained
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4 cups corn tortilla chips
Directions
1
Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2
In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.
3
In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.
4
Preheat the grill for high heat.
5
Lightly oil the grill grate. Place chicken on the grill and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6
Arrange mixed salad greens on plates. Spoon some salsa over each salad and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks and sprinkle over salads. Lay some grilled chicken strips on each salad. Finally, drizzle dressing over each salad and serve.