Chili’s Grilled Caribbean Salad Recipe

Chili’s Grilled Caribbean Salad Recipe


For the Honeylime Dressing:
1.5 Tbsps of sugar
1/4 c of honey
1/4 c of mustard (Grey Poupon Dijon)
1 Tbsp of oil (sesame)
1.5 Tbsps of vinegar (apple cider)
1.5 tsps of juice (lime)

For the Pico De Gallo:
2 pcs of tomatoes (medium); cut into dices
1/2 c of onion (Spanish); cut into dices
2 tsps of pepper (Jalapeno); seeded deribbed
2 tsps of cilantro; minced finely
Pinch of salt

For the Salad:
2 pcs of chicken breast (boneless skinless); sliced into halves then into thin strips
1/2 c of marinade (Teriyaki)
4 c of lettuce (iceberg); chopped coarsely
4 c of lettuce (green leaf); chopped coarsely
1 c of cabbage (red); chopped coarsely
1 can of pineapple (chunks in juice, 5.5 ozs); drained
10 pcs of tortilla chips


Create dressing by mixing all ingredients for Honeylime Dressing using electricity-powered mixer. Afterwards, chill while covered.

In another bowl, combine ingredients needed for Pico de Gallo. When done, chill the mixture while covered.

Have chicken marinated in Teriyaki, two hours the least, by placing meat and marinade in plastic then placing them into fridge. Preheat stovetop or prepare barbecue, whichever cooking equipment you will use. Grill chicken 4-5 minutes each side ’til done.

Have the cabbage and lettuce tossed together and distribute into two bowls (for serving salads). Distribute Pico and drop into greens then sprinkle pineapple, broken tortillas as well as chicken strips on them. Add the dressing into salad or serve alongside salad, whichever is preferred.

Chili’s Grilled Caribbean Salad Recipe

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