Chili's Grill & Bar Grilled Caribbean Ch
Source of Recipe
intrnet
List of 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 ounce can pineapple chunks in juice, drained
tortilla chips
PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 tablespoons sugar
1 tablespoon sesame oil
1-1/2 tablespoons apple cider vinegar
1-1/2 teaspoons lime juice
Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.
Recipe
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.
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