Chili's grilled caribbean salad
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chili's grilled caribbean salad
  Caribbean    Salad  
Last updated 6/12/2012 1:14:36 AM. Recipe ID 43579. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chili's grilled caribbean salad
 Categories: Salads
      Yield: 2 Servings
 
MMMMM--------------------HONEY-LIME DRESSING-------------------------
    1/4 c  Grey Poupon Dijon mustard
    1/4 c  Honey
  1 1/2 tb Sugar
      1 tb Sesame oil
  1 1/2 tb Apple cider vinegar
  1 1/2 ts Lime juice

MMMMM-----------------------PICO DE GALLO----------------------------
      2 md Tomatoes, diced
    1/2 c  Spanish onion, diced
      2 ts Jalapeno pepper, seeded and
           ;de-ribbed
      2 ts Cilantro, finely minced
        pn Salt

MMMMM---------------------------SALAD--------------------------------
      4    Chicken breast halves,
           ;boneless and skinless
    1/2 c  Teriyaki marinade
      4 c  Iceberg lettuce, chopped
      4 c  Green leaf lettuce, choppped
      1 c  Red cabbage, chopped
      1 cn Pineapple chunks in juice,
           ;drained (5.5 oz. can)
     10    Tortilla chips
 
  Make the dressing by blending all the ingredients in a small bowl
  with an electric mixer. Cover and chill.
  
  Make the Pico de Gallo by combining all the ingredients in a small
  bowl. Cover and chill.
  
  1. Marinate chicken in the teriyaki for at least 2 hours. You can use
  a resealable plastic bag for this. Put the chicken into the bag and
  pour in the marinade, then toss it into the fridge.
  
  2. Prepare the barbecue or preheat a stovetop grill. Grill the
  chicken for 4 to 5 minutes per side or until done.
  
  3. Toss the lettuce and cabbage together, then divide the greens into
  2 large individual-serving salad bowls.
  
  4. Divide the pico de gallo and pour it in 2 even portions over the
  greens.
  
  5. Divide the pineapple and sprinkle it on the salads.
  
  6. Break the tortilla chips into large chunks and sprinkle half on
  each salad.
  
  7. Slice the grilled chicken breasts into thin strips, and spread
  half the strips onto each salad.
  
  8. Pour the dressing into 2 small bowls and serve with the salads.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 43579 (Apr 03, 2005)

[an error occurred while processing this directive]