Caribbean Chicken Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 2 servings
Ingredients
  • 2 boneless, skinless chicken breasts
  • ½ cup teriyaki marinade
  • ⅛ cup (2 Tbsp) Dijon mustard
  • ⅛ cup honey
  • ¾ Tbsp sugar
  • ½ Tbsp canola oil
  • ¼ Tbsp cider vinegar
  • ¾ tsp lime juice
  • 1 head Romaine, washed and torn
  • ½ cup fresh or canned pineapple chunks
  • 2 green onions, sliced
  • ½ red bell pepper, chopped
  • ¼ cup craisins
  • 2 cups tortilla strips
Instructions
  1. Place chicken breasts in a large plastic bag. Cover with teriyaki marinade and refrigerate for at least 2 hours.
  2. In a small bowl, whisk together the mustard, honey, sugar, oil, vinegar, and lime juice. Refrigerate until ready to use.
  3. Preheat grill to high and spray grill grates with nonstick cooking spray.
  4. Place chicken breasts on grill and discard marinade. Grill, covered, for 6-8 minutes per side, or until juices run clear.
  5. When cool enough to handle, cut chicken breasts into bite-sized pieces.
  6. Divide romaine onto two plates. Add chicken, pineapple chunks, green onions, bell pepper, and craisins. Drizzle each with Honey Dijon mustard and top with tortilla chips. Enjoy!
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/caribbean-chicken-salad/