Caribbean Chicken Salad
Strips of grilled teriyaki chicken breasts are served with salad greens, a spicy tomato-jalapeno salsa, chunks of pineapple, and a wonderful honey-mustard vinaigrette.
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- 2 skinless, boneless chicken breast halves
- 1/2 cup teriyaki marinade sauce
- 2 tomatoes, seeded and chopped
- 1/2 cup chopped onion
- 2 teaspoons minced jalapeno pepper
- 2 teaspoons chopped fresh cilantro
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 1/2 tablespoons white sugar
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons cider vinegar
- 1 1/2 teaspoons lime juice
- 3/4 pound mixed salad greens
- 1 (8 ounce) can pineapple chunks, drained
- 4 cups corn tortilla chips
- Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
- In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
- In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
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