Tsr Version Of Chili's Grilled Caribbean Salad By Todd Wilbur

Total Time: 24 hrs 15 mins Preparation Time: 24 hrs Cook Time: 15 mins

Ingredients

• Servings: 3
• 1/4 cup dijon mustard
• 1/4 cup honey
• 1 1/2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 1/2 tablespoons apple cider vinegar
• 1 1/2 teaspoons lime juice
• 2 medium tomatoes, diced
• 1/2 cup diced red onion
• 2 teaspoons fresh jalapenos, chopped and seeded
• 2 teaspoons fresh cilantro, finely minced
• salt
• 4 boneless skinless chicken breast halves
• 1/2 cup teriyaki marinade
• 4 cups green leaf lettuce, chopped
• 4 cups iceberg lettuce, chopped
• 1 cup red cabbage, chopped
• 1/2 cup mandarin orange segments, drained
• 1/2 cup pineapple chunk, drained
• 1 1/2-2 cups corn tortilla strips, fresh fried

Recipe

• 1 in a large resealable plastic bag, shake chicken and teriyaki sauce together.
• 2 marinate in the refrigerator for at least two hours (preferably overnight).
• 3 combine lettuces and cabbage thoroughly in a large mixing bowl and chill.
• 4 grill marinated chicken approximately 4 to 5 minutes per side.
• 5 slice grilled chicken into thin strips.
• 6 on 2-3 large serving plates, evenly divide chilled salad greens.
• 7 top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo and grilled chicken.