Caribbean Chicken Salad
Share
Caribbean Chicken Salad
Category
Salads
Ingredients
- 2 skinless, boneless chicken breast halves
- ½ cup teriyaki sauce
- 3 tablespoons Fustini's Mango balsamic, divided
- 2 tablespoons Fustini's Persian Lime olive oil, divided
- 2 tomatoes, seeded and chopped
- ½ cup chopped onion
- 2 teaspoons minced jalapeño pepper
- 2 teaspoons chopped fresh cilantro, plus more for garnish
- 1 (8-ounce) can of pineapple chunks, drained
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 ½ teaspoons lime juice
- ¾ pound mixed salad greens
- 4 cups corn tortilla chips
- toasted coconut flakes for garnish
Ingredients
Directions
- Place chicken in a bowl and cover with teriyaki sauce, 1 1/2 tablespoons of balsamic, and 1 tablespoon of olive oil. Marinate for at least 2 hours in the refrigerator. In a small bowl mix tomatoes, onion, jalapeñ,o pepper, cilantro, and pineapple. Cover salsa and refrigerate.
- In a small bowl mix mustard, honey, sugar, remaining olive oil, remaining vinegar, and lime juice. Cover dressing and refrigerate. Preheat the grill to high heat.
- Place chicken on the grill and discard the marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
- Arrange mixed salad greens on plates. Spoon some salsa over each salad. Lay some grilled chicken strips on each salad. Finally, drizzle dressing over each salad, top with coconut flakes and additional cilantro, and serve alongside tortilla chips.
Recipe Note
For more heat, swap out the Persian Lime olive oil for one of the spicy-infused oils. Adapted from allrecipes.com