Chili's Grilled Caribbean Chicken Salad (Copycat) Recipe #379316
This is a copycat recipe I got for one of my favorite salads at Chili's. I haven't tried it yet but plan to soon!
by Krista Roes
40 min | 30 min prep
SERVES 4
- 4 boneless skinless chicken breasts
- 1/2 cup teriyaki marinade
- 4 cups chopped green leaf lettuce
- 2 cups chopped iceberg lettuce
- 1 cup chopped red cabbage (optional)
- 1 (8 ounce) can pineapple
- 1 cup plain tortilla chips
Honey Lime Dressing
- 1/4 cup Grey Poupon Dijon Mustard
- 1/4 cup honey
- 1 1/2 teaspoons sugar
- 1 tablespoon sesame oil
- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 teaspoons lime juice
Pico De Gallo
- 2 ripe diced tomatoes
- 1/2 cup diced Spanish onion
- 2 teaspoons chopped jalapeno peppers
- 2 teaspoons minced cilantro
- 1 pinch salt
- Marinate the chicken for 2 hours or more.
- Blend all the dressing ingredients with electric mixer, and chill.
- Mix all ingredients for the pico in a bowl, cover and chil.
- Preheat the grill and grill the chicken breast for 5 minutes each side until cooked.
- Then cut into strips.
- Toss the lettuce, and cabbage in a large salad bowl.
- Add in the Pico De Gallo, pineapples, honey lime dressing, and tortilla chips.
- Add in the grilled chicken.
- Toss and serve.
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5 stars