Chili's Grilled Caribbean Salad

Recipe Ingredients

		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

Recipe Instructions

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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