Search thousands of recipes reviewed by home cooks like you.

Caribbean Chicken Salad

Caribbean Chicken Salad

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    2 h 45 m
Marcy Dzurisin

Marcy Dzurisin

With just a few things done ahead of time, your dinner can be a breeze.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 68.8g
  • 22%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1561 mg
  • 62%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
  2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
  3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
  4. Preheat the grill for high heat.
  5. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
  6. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.
  7. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SHADOWMERV
43

SHADOWMERV

1/25/2004

I was somewhat hesitant about this recipe since I'm not a honey-mustard fan but the flavors were great together. I did, however, substitute the pineapple juice from the can for the sugar to give it more of a caribbean flair, and added a bit more vinegar. It turned out great. I also added the juice of one lime (made a double batch) and one minced garlic clove to the salsa which is how I usually make homemade salsa.

NJSS2000
27

NJSS2000

9/11/2003

EXCELLENT. I served a salad for dinner and my husband thought it was Excellent. He said it was better than a local restaurant makes. I didn't measure the salsa and salad ingredients. I just put in what looked right to me.

KLPH90
23

KLPH90

1/25/2004

This was fabulous! My husband didn't want to try the dressing but I put it on his salad anyway and he loved it. He didn't care for the salsa...he prefers the stuff from a jar but I thought it was very good (made with fresh cilantro from my herb garden). My kids hated it but then again they won't eat anything that doesn't come from a paper sack so "normal" children would probably enjoy it...especially if they are salad eaters.

More reviews

Similar recipes

ADVERTISEMENT