This Caribbean Chicken Salad has something for everyone – a toasty crunch from tortilla chips, heat from jalapenos and a taste of the tropics from pineapple and lime juice.
Boneless skinless chicken breasts are marinated then grilled and cut into strips and tossed with mixed greens.
Boneless skinless chicken breasts are marinated then grilled and cut into strips and tossed with mixed greens.
It’s kind of like having your chips and salsa with a pina colada, but probably a little healthier for lunch or dinner!
Be sure to follow Foodgasm Recipes on Pinterest for more great recipes!
- 2 boneless skinless chicken breasts
- 1 cup teriyaki chicken marinade purchased
- 2 medium tomatoes seeded and chopped in small dice
- 1 small jalapeno seeded and minced
- 1 small sweet onion finely diced
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- kosher salt and ground black pepper to taste
- 1/4 cup Dijon mustard
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- 1 teaspoons lime juice
- kosher salt and ground black pepper to taste
- 10 ounces mixed salad greens
- 1 can 8 ounces pineapple chunks, drained
- 2 cups tortilla chips broken
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Put the chicken breasts in a small glass container or resealable plastic bag with the teriyaki sauce and refrigerate for at least 1 hour, up to 4 hours.
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Light a charcoal or gas grill. When it's hot, grill the marinated chicken breasts until there is no pink in the center of the chicken breasts, about 8 minutes per side. When the chicken breasts are cooked, set them aside to cool. Discard the remaining marinade.
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Combine the diced tomatoes, minced jalapeno and diced sweet onion. Toss with the cilantro, olive oil and red wine vinegar. Season the mixture with the kosher salt and black pepper to taste. Set the salsa aside.
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In a small bowl, whisk together the Dijon mustard with the brown sugar, soy sauce until the brown sugar is dissolved. Whisk in the red wine vinegar and olive oil, then add the lime juice and season the dressing with kosher salt and black pepper.
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Divide the salad greens on four salad plates. Put spoonfuls of the salsa on each plate of salad greens. Divide the pineapple chunks over the salsa and put some of the broken tortilla chips on each plate of greens. Put the julienned chicken strips over each of the plates and drizzle the tops with the dressing. Serve chilled.
Food For Thought – Use flavored tortilla chips for this salad – my favorite is lime. You could also save 4 whole chips for each salad and tuck them in under the greens around each plate for a decorative garnish to your Caribbean Chicken Salad.
Be sure to follow Foodgasm Recipes on Pinterest for more great recipes!