Caribbean Grilled Chicken Salad
Experience the vibrant flavors of the Caribbean with this exquisite salad featuring grilled teriyaki chicken, fresh salad greens, a zesty tomato-jalapeño salsa, sweet pineapple, and a delightful honey-mustard vinaigrette.
Ingredients
| 2 | skinless, boneless chicken breast halves |
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| 1⁄2 | cup teriyaki marinade sauce |
| 2 | tomatoes, seeded and chopped |
| 1⁄2 | cup chopped onion |
| 2 | teaspoons minced jalapeño pepper |
| 2 | teaspoons chopped fresh cilantro |
| 1⁄4 | cup Dijon mustard |
| 1⁄4 | cup honey |
| 1 1⁄2 | tablespoons white sugar |
| 1 | tablespoon vegetable oil |
| 1 1⁄2 | tablespoons cider vinegar |
| 1 1⁄2 | teaspoons lime juice |
| 3⁄4 | pound mixed salad greens |
| 1 | (8 ounce) can pineapple chunks, drained |
| 4 | cups corn tortilla chips |
Instructions
| 1. | Place the skinless, boneless chicken breast halves in a bowl and generously coat with the teriyaki marinade sauce. Allow the chicken to marinate for at least 2 hours in the refrigerator. |
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| 2. | In a small bowl, combine the seeded and chopped tomatoes, onion, minced jalapeño pepper, and chopped fresh cilantro to create a flavorful salsa. Cover the salsa and let it chill in the refrigerator. |
| 3. | Prepare the dressing by mixing Dijon mustard, honey, white sugar, vegetable oil, cider vinegar, and lime juice in a small bowl. Cover the dressing and refrigerate. |
| 4. | Preheat the grill to high heat. |
| 5. | Lightly oil the grill grate. Place the marinated chicken on the grill, discarding any excess marinade. Grill the chicken for 6 to 8 minutes on each side or until the juices run clear. |
| 6. | Assemble the salad by arranging the mixed greens on plates. Spoon the salsa over each salad, sprinkle with a quarter of the drained pineapple chunks, and break the corn tortilla chips into large chunks to sprinkle over the salads. Top each salad with grilled chicken strips and finish by drizzling the dressing over each salad before serving. |
Published on Jul 18, 2024 by Luminița