Grilled Caribbean Chicken Salad
Source: http://www.e-cookbooks.net 4 boneless, skinless chicken breast halves 1/2 c teriyaki marinade 4 c chopped iceberg lettuce 4 c chopped green leaf lettuce 1 c chopped red cabbage 5.5 oz. can pineapple chunks in juice, drained Tortilla chips Pico de Gallo: 2 med tomatoes, diced 1/2 c diced Spanish onion 2 tsp chopped fresh jalapeno pepper, seeded. deribbed 2 tsp finely minced fresh cilantro Pinch of salt Combine all ingredients in sm bowl. Cover & chill. Honey Lime Dressing: 1/4 c Grey Poupon Dijon mustard 1/4 c honey 1-1/2 tbsp sugar 1 tbsp sesame oil 1-1/2 tbsp apple cider vinegar 1-1/2 tsp lime juice Blend all ingredients in sm bowl with electric mixer, Cover & chill. Marinate chicken in teriyaki at least 2 hr. Use resealable plastic bag. Put in fridge. Heat outdoor or indoor grill. Grill chicken 4-5 min per side or until done. Toss lettuces & cabbage together & divide into 2 lg serving size salad bowls. Divide Pico de Gallo & pour in equal portions over 2 bowls of greens. Divide pineapple & sprinkle on salads. Break tortilla chips into lg chunks & sprinkle on salads. Slice grilled chicken into thin strips & divide among bowls. Pour dressing into 2 sm bowls & serve with salads. Thanks Lil "God, grant me the serenity to accept the people I cannot change the courage to change the person I can and the wisdom to know I am that person." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
