Chili's Grilled Caribbean Salad Copycat

Ingredients

Dressing

• 1/4 cup 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

Pico De Gallo

• 2 medium tomatoes, diced
• 1/2 cup diced red onion
• 2 teaspoons fresh jalapenos, chopped and seeded
• 2 teaspoons fresh cilantro, finely minced
• salt

Salad

• 4 boneless skinless chicken breast halves
• 1/2 cup teriyaki marinade
• 4 cups green leaf lettuce, chopped
• 4 cups iceberg lettuce, chopped
• 1 cup red cabbage, chopped
• 1/2 cup mandarin orange segments, drained
• 1/2 cup pineapple chunk, drained
• 1 1/2-2 cups corn tortilla strips, fresh fried

Directions

1. 1

   In a large resealable plastic bag, shake chicken and teriyaki sauce together.

2. 2

   Marinate in the refrigerator for at least two hours (preferably overnight).

3. 3

   Combine lettuces and cabbage thoroughly in a large mixing bowl and chill.

4. 4

   Grill marinated chicken approximately 4 to 5 minutes per side.

5. 5

   Slice grilled chicken into thin strips.

6. 6

   On 2-3 large serving plates, evenly divide chilled salad greens.

7. 7

   Top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo and grilled chicken.