Today’s grilled chicken salad was inspired by the exotic, spicy flavors of Asia, Caribbean, and Mexico. You’ll serve strips of grilled teriyaki chicken breasts over salad greens along with a spicy tomato-jalapeno salsa, chunks of grilled pineapple, and a tangy honey-mustard vinaigrette. It’s a perfect meal for hot weather.
Caribbean Chicken Salad
Use organic when available. Serves 4
Print
Caribean Chicken Salad
Grilled teriaki chicken salad was inspired by the exotic, spicy flavors of the Asia, Caribbean, and Mexico. You'll serve chicken strips over salad greens along with a spicy tomato-jalapeno salsa, chunks of grilled pineapple, and a tangy honey-mustard vinaigrette.
Servings 4
Ingredients
- 2 skinless, boneless chicken breast halves
- 1/2 cup teriyaki marinade sauce
- 2 tomatoes, seeded and chopped
- 2 sweet mini red peppers seeded and sliced
- 1/2 cup chopped onion
- 2 tsp minced jalapeño pepper
- 2 tsp fresh cilantro chopped
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 1/2 tbsp white sugar
- 1 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar
- 1 1/2 tsp lime juice
- 1 cup grilled fresh pineapple slices or can of tidbits, drained
- 3/4 lb mixed salad greens
- 4 cups corn tortilla chips
Instructions
- Place chicken in a bowl & pour teriyaki marinade sauce over them
- Cover bowl & marinate at least 2 hours in the refrigerator
- In a small bowl mix tomatoes, onion, jalapeño pepper,& cilantro
- Cover salsa and refrigerate
- In a small bowl mix mustard, honey, sugar, oil, vinegar, & lime juice
- Cover dressing and refrigerate
- Preheat the grill for high heat
- Lightly oil the grill grate
- Place chicken on grill and discard marinade
- Cook for 6 to 8 minutes on each side, or until juices run clear
- Chop chicken breasts into strips
- Arrange mixed salad greens on 4 plates
- Add sliced mini red bell peppers to greens
- Spoon some salsa over each salad
- Sprinkle 1/4 of pineapple tidtbits on each salad
- Lay 1/4 of grilled chicken strips on each salad
- Drizzle honey mustard dressing over each salad
- Serve with tortilla chips
- Optional break tortilla chips into large chunks & sprinkle over salads
This post was featured at:
Thanks for the visit. Get exclusive free printables & all the news straight to your mailbox!
Please see my Link Parties page for the parties where this post was shared.
I love how colourful and flavourful the salad is..
This sounds like such a perfect dish for summer and the hot weather. The pineapple looks especially amazing.
Yum! That not only looks delicious but it is very pretty. Thank you for the recipe Carol and happy September.
Happy September Denise!
Hi Carol. I love this salad that you have given us. Anything Caribbean is OK to me.
Crusin Paul
I’m so glad you like it. BTW Paul I tried to go to your blog and was diverted to another place. I closed the window quickly as I was afraid my computer could be infected by whatever it is. Is everything ok on the blog?
Yum! You DO come up with the best recipes!
Jeanie you say the nicest things sweet friend. Enjoy fall!
How unique! It sounds delicious. The grilled flavor is fantastic. Thanks for sharing this post with us at the Will Blog for Comments #46 linkup! We hope to see you again at #47 sharing more posts, old or new.
Delicious! One of my features for this week’s SSPS, thanks again for sharing with us! Melynda @scratchmadefood!
thanks for the feature Melynda – see at the party!
‘Looks delicious! Thank you for sharing this recipe at Tuesdays with a Twist -Marci @ Stone Cottage Adventures & Old Rock Farmhouse
Hi friend. This looks delicious. Thank you for sharing.
Carol, this dish looks delicious. A tropical dish with flair. Thanks for sharing. I am happy to feature your Caribbean Chicken at Love Your Creativity.
Thanks for the feature Linda – Happy Sunday!