Chili's Grilled Caribbean Salad Recipe - Cooking Index
Chili's Grilled Caribbean Salad Recipe - Cooking Index
| Honey Lime Dressing | ||
| 1/4 cup | 59ml | Grey Poupon Dijon mustard |
| 1/4 cup | 59ml | Honey |
| 1 1/2 tablespoons | 22ml | Sugar |
| 1 tablespoon | 15ml | Sesame oil |
| 1 1/2 teaspoons | 7.5ml | Apple cider vinegar |
| 1 1/2 teaspoons | 7.5ml | Lime juice |
| Pico De Gallo | ||
| 2 | Tomatoes - diced (medium) | |
| 1/2 cup | 31g / 1.1oz | Spanish onion |
| 2 teaspoons | 10ml | Chopped fresh jalapeno pepper - seeded deribbed |
| 2 teaspoons | 10ml | Finely minced fresh cilantro |
| 1 | Salt | |
| Salad | ||
| 4 | Boneless skinless chicken breast halves | |
| 1/2 cup | 118ml | Teriyaki marinade - (store bought or recipe that follows) |
| 4 cups | 160g / 5.6oz | Chopped green leaf lettuce |
| 1 cup | 146g / 5.1oz | Chopped red cabbage |
| 1 | Pineapple chunks in juice - drained | |
| 10 | Tortilla chips | |
| Teriyaki Marinade | ||
| 3/4 cup | 177ml | Water |
| 1/2 cup | 118ml | Soy sauce |
| 1 | Onion - quartered (1/4 inch | |
| Thick) | ||
| 2 | Nickel-size slices peeled gingerroot - halved | |
| 2 | Garlic - quartered | |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1/3 cup | 78ml | Pineapple juice |
| 2 tablespoons | 30ml | Vinegar |
| 1 tablespoon | 15ml | Cornstarch |
Dressing: Blend all ingredients in a small bowl with an electric mixer, cover, and chill.
Pico de Gallo: Combine all ingredients in a small bowl. Cover and chill.
Chicken preparation:
1) Marinade the chicken in the teriyaki for at least 2 hours in the refrigerator.
2) Prepare the barbecue or preheat a stovetop grill. Grill the chicken for 4-5 minutes per side or until done
3) Toss the lettuce and the cabbage together, then divide the greens into two individual serving salad bowls
4) Divide the pico de gallo and pour it in two even portions over the greens
5) Divide the pineapple and sprinkle it on the salads
6) Break the tortilla chips into large chunks and sprinkle half on to each salad
7) Slice the grilled chicken breasts into thin strips and spread half the strips on each salad.
8) Pour the dressing into two small bowls and serve with the salads.
Teriyaki Marinade:
1) Combine 1/2 cup water with the soy sauce in a small sauce pan over high heat. Add the onion, gingerroot, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
2) Strain off the onion, ginger, and garlic and return the liquid to the saucepan over low heat. Discard the vegetables.
3) Add the sugar, pineapple juice, and vinegar to the pan.
4) Combine the corn starch with the remaining 1/4 cup water in a small bowl and stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, then put it back on the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 cup marinade.
Source:
Paul Prudhomme's Seasoned America
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