Chili’s Grilled Caribbean Chicken Salad

It’s sweet, crunchy, and cool, and now it’s yours. This salad features a honey-lime dressing for a taste of the islands.

Chili’s Grilled Caribbean Chicken Salad is a vibrant and flavorful salad that combines the tropical flavors of the Caribbean with grilled chicken and fresh ingredients. This salad offers a balance of sweet and tangy flavors, making it a refreshing and satisfying option for a light meal.

The star of this salad is the grilled chicken, which is marinated in a teriyaki sauce to infuse it with a rich and savory taste. The chicken is then grilled to perfection, resulting in juicy and tender strips that are packed with flavor. The teriyaki marinade adds a hint of sweetness and complements the other ingredients in the salad.

The salad itself is a delightful combination of crisp and fresh lettuce, cabbage, and pineapple chunks, which provide a refreshing tropical twist. The addition of pico de gallo, made with diced tomatoes, onions, jalapeño pepper, and cilantro, adds a vibrant and zesty element to the salad. The Honey-Lime Dressing, with its blend of Dijon mustard, honey, sesame oil, apple cider vinegar, and lime juice, brings a tangy and sweet balance to the dish.

To add some crunch and texture, the salad is topped with broken pieces of tortilla chips, adding a fun and crispy element. The grilled chicken strips are then added to complete the salad, providing a satisfying protein component.

Overall, Chili’s Grilled Caribbean Chicken Salad is a delightful combination of flavors, textures, and colors. It offers a refreshing and satisfying dining experience with its tropical flair and well-balanced ingredients. Whether you’re looking for a light lunch or a flavorful dinner, this salad is a great choice for those craving a taste of the Caribbean.

SERVES: 4

INGREDIENTS:

FOR THE CHICKEN

• 4 boneless, skinless chicken breasts
• ½ cup teriyaki marinade

FOR THE HONEY LIME DRESSING

• ¼ cup Dijon mustard
• ¼ cup honey
• 1½ teaspoons sugar
• 1 tablespoon sesame oil
• 1½ cups apple cider vinegar
• 1½ teaspoons lime juice

FOR THE PICO DE GALLO 

• 2 diced tomatoes
• ½ cup diced Spanish onions
• 2 teaspoons chopped jalapeño pepper
• 2 teaspoons minced cilantro
• Pinch of salt

FOR THE SALAD

• 4 cups chopped leaf lettuce
• 4 cups chopped iceberg lettuce
• 1 cup chopped red cabbage
• 1 can drained pineapple chunks
• 4 handfuls of tortilla chips, broken into pieces

INSTRUCTIONS:

1. Marinate the chicken in teriyaki marinade for 2 hours in the refrigerator.
2. Mix all the ingredients for the dressing in a small bowl and chill for 30 minutes in the refrigerator.
3. Mix all the ingredients for the pico de gallo in a small bowl and chill for 30 minutes in the refrigerator.
4. Preheat the grill and grill the chicken breast for 5 minutes on each side, or until done. Cut into strips.
5. Toss the lettuce and cabbage in a large salad bowl.
6. Add the pico de gallo, pineapple, dressing, and tortilla chips.
7. Add the grilled chicken strips. Toss and serve.