Robbie's Recipes: Grilled Caribbean Chicken Salad

Buy The Cookbook!
Shop Robbie's Store! Your continued support keeps this site running!
	Copycat Recipes Appetizers & Snacks Pasta Dishes Desserts & Baked Goods Meats Chicken & Turkey Seafood & Fish Salads & Dressings Soups, Chili & Chowders Side Dishes Fruits & Vegetables Pizza & Related Recipes Condiments Beverages Breakfast Foods Pet Treat Recipes Bath & Beauty Recipes Submit Your Recipe Recipe Search Tips
Robbie's Kitchen
	Household Tips & Tricks
		Cooking Tips Cleaning Tips Laundry Tips Home Remedies Pet Home Remedies
	Learn Fancy Napkin Folds Ingredient Substitutions Measurement Equivalents Measurement Conversion Temperature Conversion Meat Temperatures Candy Temperatures
Pet Health Search This Site Contact Robbie

Low-Fat Grilled
Caribbean Chicken Salad

Prep. Time: 2:30
Serves: 4

4 boned, skinned chicken breast halves
1/2 cup teriyaki sauce
2 med. tomatoes - diced
1/2 cup diced Spanish onion
2 tsp. chopped jalapeno pepper - seeded
2 tsp. minced cilantro - preferably fresh
1 pinch salt
1/4 cup Dijon mustard
1/4 cup honey
1 Tbls. sesame oil
1 1/2 Tbls. apple cider vinegar
1 1/2 tsp. lime juice
1 cup chopped red cabbage
4 cups chopped fresh spinach
4 cups chopped lettuce
5 1/2 oz. can pineapple chunks in juice - drained
tortilla chips - crumbled

-Marinate the chicken with teriyaki for at least two hours in Ziploc® bag in refrigerator.
-Combine tomatoes, onion, jalapeno, cilantro, and salt in a small bowl; cover and chill.
-Blend mustard, honey, sesame oil, vinegar, and lime juice in a sm. bowl with an electric mixer; cover and chill.
-Grill the chicken for 4-5 minutes per side, or until done.
-Toss the lettuces and cabbage together and divide into 4 serving size salad bowls.
-Divide the pico de gallo and pour in equal portions over the two bowls of greens.
-Divide the pineapple and sprinkle on salads.
-Break tortilla chips into large chunks and sprinkle on salads.
-Slice the grilled chicken into thin strips and divide among bowls.
-Pour the dressing into two small bowls and serve with the salads.

Make It A Meal: Serve with Tomato Bisque

(2) Visitor Comments:

I didn’t make this recipe myself yet, although I will soon! My sister-in-law made this recipe last night for dinner and I must say, this recipe is one of the best salad recipes I have ever tasted! She had to make to double the recipe as she was feeding 5 adults and 4 kids! The mixture of all the ingredients creates a spicy, sweet and sour, crunchy salad that you cannot get sick of like other plain salads. This salad has a kick! I had 2 platefuls of this salad! It was just great! Thanks for the recipe!
I prepared this salad tonight for dinner. My husband and I loved it. I did not even realize that it was low fat until my husband asked what was in it. We helped ourselves to extra when we realized how healthy it was. We paired it with the tomato bisque. The adults were lucky to get any bisque, our 15 month old daughter wanted it all.