Chili’s Grilled Caribbean Chicken Salad Recipe

  • 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
  • pico de gallocaribbean
  • Chili’s Honey Lime Dressing
  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!
Pico De Gallo:
  • 4 roma tomatoes, diced
  • ½ cup diced spanish onion (or your favorite kind of onion)
  • 2 tsp. fresh, raw jalapeño… seeded, de-ribbed, and diced
  • 2 tsp. fresh cilantro, minced
  • pinch of salt

Simply combine all ingredients in a small bowl and chill.

Chili’s Honey Lime Dressing:

  • ¼ cup honey
  • ¼ cup dijon mustard1½ tbsp. sugar
  • 1½ tbsp. apple cider vinegar
  • 1½ tsp. lime juice
  • 1 tbsp. sesame oil

With an electric mixer, combine all ingredients in a small bowl until creamy and consistent. Cover and chill.