Chili's Grill & Bar is a casual dining restaurant which serves American food influenced by Tex-Mex cuisine. This site will offer a collection of copycat recipes from items on the menu past and present.



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Grilled Chicken Caribbean Salad


Pico De Gallo
Honey Lime Dressing
4 boneless, skinless chicken breast halves
2 medium tomatoes , diced
1/4 cup Grey Poupon dijon mustard
1/2 cup teriyaki marinade (store bought)
1/2 cup diced spanish onion
1/4 cup honey
4 cups chopped iceberg lettuce
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
1 1/2 Tablespoons sugar
4 cups chopped green leaf lettuce
2 teaspoons finely minced fresh cilantro pinch of salt
1 Tablespoon sesame oil
1 cup chopped red cabbage
1 1/2 Tablespoons apple cider vinegar
5.5 oz. can pineapple chunks in juice, drained
1 1/2 teaspoons lime juice
tortilla chips


Make the Pico de Gallo

Combine all ingredients in a small bowl. Cover and chill.

Make the Salad Dressing

Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.

Make the Salad

Marinate the chicken in the teriyaki for at least two hours.Use a resealable plastic bag. Put in fridge.

  1. Preheat outdoor or indoor grill.
  2. Grill the chicken for 4-5 minutes per side or until done.
  3. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls.
  4. Divide the pico de gallo and pour in equal portions over the two bowls of greens.
  5. Divide the pineapple and sprinkle on the salads.
  6. Break tortilla chips into large chunks and sprinkle on salads.
  7. Slice the grilled chicken into thin strips and divide among bowls.
  8. Pour the dressing into two small bowls and serve with the salads.

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