Recipe ingredients
- 4 boneless, skinless chicken breast halves
- 1/2 cup teriyaki marinade (store bought)
- 4 cups chopped iceberg lettuce
- 4 cups chopped green leaf lettuce
- 1 cup chopped red cabbage
- 5.5 oz. can pineapple chunks in juice, drained
- Tortilla chips
- Pico de gallo:
- 2 medium tomatoes, diced
- 1/2 cup diced spanish onion
- 2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
- 2 tsps. finely minced fresh cilantro
- Pinch of salt
- Honey lime dressing:
- 1/4 cup Grey Poupon dijon mustard
- 1/4 cup honey
- 1-1/2 Tbsps. sugar
- 1 Tbsp. sesame oil
- 1-1/2 Tbsp. apple cider vinegar
- 1-1/2 tsps. lime juice
Recipe method
- Pico de gallo: Combine all ingredients in a small bowl. Cover and chill.
- Honey lime dressing: Blend all the ingredients in a small bowl with an electric mixer. Cover and chill.
- Marinate the chicken in the teriyaki for at least two hours.
- Use a resealable plastic bag. Put in fridge.
- Preheat outdoor or indoor grill.
- Grill the chicken for 4-5 mins. per side or until done.
- Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls.
- Divide the pico de gallo and pour in equal portions over the two bowls of greens.
- Divide the pineapple and sprinkle on salads.
- Break tortilla chips into large chunks and sprinkle on salads.
- Slice the grilled chicken into thin strips and divide among bowls.
- Pour the dressing into two small bowls and serve with the salads.
Other salad recipes:
Chili grilled caribbean chicken salad recipe
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