Chili’s Grilled Caribbean Chicken Salad – The Ingredients:

• 4 boneless, skinless chicken breast halves
• ½ cup store bought Teriyaki marinade
• 4 cups chopped green leaf lettuce
• 4 cups chopped iceberg lettuce
• 1 cup chopped red cabbage
• ½ cup drained mandarin orange wedges
• ½ cup drained pineapple chunks
• 1½ – 2 cups fresh fried tortilla strips (sub thin, broken tortilla chips, if preferred)
• pico de gallo (recipe to follow)
• Chili’s Honey Lime Dressing (recipe to follow)

Chili’s Grilled Caribbean Chicken Salad – The Process:

1. In a large resealable plastic bag, shake chicken and teriyaki sauce. Marinate in the refrigerator for at least two hours (preferrably overnight).
2. Combine lettuce and cabbage in a large mixing bowl. Mix thoroughly, cover, and chill.
3. When ready, grill chicken on a George Foreman Grill or backyard barbecue grill approximately 4 to 5 minutes per side.
4. Slice grilled chicken into thin strips
5. On 2-3 large serving plates, evenly divide chilled salad greens.
6. Top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo (recipe to follow), and grilled chicken.
7. Serve with a side of Chili’s Honey Lime Dressing (recipe to follow).
8. Enjoy!

Olive Garden Caprese – The Ingredients:

• 12 oz. Fresh, whole milk mozarella cheese (Buffalo mozz. Can be used)
• 1 pound vine-ripened tomatoes, sliced ¼” thick
• ¼ cup fresh basil leaves
• Sea salt, fresh black pepper, and dried oregeno, all to taste
• 1 fl. oz. balsamic vinegar
• 2 tbsp extra virgin olive oil

Olive Garden Caprese – The Process:

1. On a large platter, arrange sliced tomatoes.
2. Drizzle balsamic vinegar over the tomato slices.
3. Set fresh basil atop each slice of tomato.
4. Slice mozzarella about 1/3” thick and stack onto tomato and basil.
5. Sprinkle oregano, salt, and freshly ground black pepper on top of cheese.
6. Drizzle olive oil over everything.
7. Enjoy!

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