Tuesday, May 20, 2008

Grilled Caribbean Salad

Chili's copycat recipe

Salad:
4 boneless skinless chicken breast halves
1/2 c. teriyaki marinade
4 c. chopped iceberg lettuce
4 c. chopped green leaf lettuce
1 c. chopped red cabbage
1 (5.5 oz) can pineapple chunks in juice, drained
10 tortilla chips

Pico De Gallo
2 Med. tomatoes, diced
1/2 c. diced Spanish onion
2 t. chopped fresh jalapeno pepper, seeded & de-ribbed
2 tsp. finely minced cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and Chill.

Honey Lime Dressing
1/4 c. grey poupon dijon mustard
1/4 c. honey
1 1/2 T. sugar
1 T. Sesame Oil
1 1/2 T. Apple Cider Vinegar
1 1/2 t. lime juice

Blend all the ingredients in a small bowl with an electric mixer. Cover and chill.


1-Marinate chicken in Teriyaki for 2 hours or more
2-Grill the chicken for 4-5 minutes per side until done
3-Toss lettuce & cabbage together, divide the greens into 2 large individual serving salad bowls.
4-Put on pico de gallo sauce
5-Add pineapple on salads
6-Break tortilla chips and add to salad
7-Add grilled chicken breast strips to salad
8-Pour on dressing

I love this salad! When we lived in Kenai this was a special treat because the only time we'd go to Chili's is if we were in Utah, or Anchorage. But now we have a chili's 10 minutes away, and it's just as easy to go there to eat it.

It is quite a bit of work for a salad, but I think it's worth it!

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