It can be simple to prepare your Caribbean salad if a few items are finished in advance.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 4 |
Ingredients
- 2 skinless, boneless chicken breast halves
- ½ cup teriyaki marinade sauce
- 2 tomatoes, seeded and chopped
- ½ cup chopped onion
- 2 teaspoons minced jalapeño pepper
- 2 teaspoons chopped fresh cilantro
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 ½ tablespoons white sugar
- 1 tablespoon vegetable oil
- 1 ½ tablespoons cider vinegar
- 1 ½ teaspoons lime juice
- ¾ pound mixed salad greens
- 1 (8 ounce) can pineapple chunks, drained
- 4 cups corn tortilla chips
Instructions
- Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
- In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.
- In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
- Arrange mixed salad greens on plates. Spoon some 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 grilled chicken strips on each salad. Finally, drizzle dressing over each salad and serve.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 443 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 5 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 1561 mg |
| Sugars | 44 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Love the switch up from the same old salad. Definitely will be making it again!
Great
Excellent. Made it according to the recipe
This was an excellent salad but I was a bit confused. The photo that accompanied the recipe showed some red bell pepper. And the pineapple appeared to have been grilled. But neither the ingredient nor the grilling step appears in the recipe. Hmmm….
This is a great refreshing salad! Instead of mixed greens I used romaine lettuce and avocados and it turned out delicious!
This salad is absolutely delicious! Not only is it beautiful, but the flavors work so nicely together. I considered eliminating the white sugar; but it helped to pleasantly cut the bold tartness of the lime juice in the dressing. Grilled, fresh pineapple steaks (which afterward were sliced) were substituted for canned chunks, enhancing the sweetness of the pineapple to the point that I desired no dessert. Now, that is good! Sweet mini red peppers were added for a punch of color and crisp. I opted to leave off the tortilla chips and didn’t miss them. This salad was paired with Caribbean coconut shrimp for a wonderful meal that my husband and I thoroughly enjoyed. It’s definitely a keeper!
This was outstanding! The mixture of the different tastes were just perfect. The dressing was to die for, and I’m not even a big honey mustard lover. Keeping this one for sure!
Nice blend of things. Good use for a leftover chicken breast. We liked the mix of honey mustard dressing with salsa.
Very good! Used fresh pineapple instead of canned as well as Caribbean jerk marinade.
This recipe was super easy to make for a working family and my husband AND I both loved it. We did also substituted the sugar for the pineapple juice and was very delicious. Thank you for the recipe and we will be making this a lot more??from Santa Maria, CA
So easy to make and great tasting! I will definitely be making this again.
This was great! The flavors worked really well together. I used fresh pineapple and a sweet and spicy mustard instead of Dijon and honey. It tasted delicious! I was hoping to have leftovers for lunch, but we ate it all up 😀
Yum, this was really good! It really had a hawaiian/caribbean feel to it. I pretty much went exactly by the recipe except added in a minced garlic clove, more cilantro, and a splash of lime juice into the pico de gallo. Also next time I will make sure to watch the heat level in the jalapenos that I use, because mine was a little spicy and I didn’t care for the spice in the salad. I did prefer to use corn chips rather than tortilla chips in the salad. I used a homemade teriyaki sauce from the site on the chicken. And this would be excellent with fresh pineapple cut up in the salad, rather than the canned pineapple tidbits that I used. The sauce is very sweet and tangy, so add just a little to dress over top and add more as needed because it can overpower the salad. Overall though, this was a very unique and fresh salad that is perfect for a hot day. The flavors really go well together. It’s not very filling though, but we had dessert to eat afterwards. So it was perfect. Thank you for this unique recipe! I will be making it again.
I used Santa fe style tortilla strips that are made for salads. Followed the recipe exactly and this was a little sweet but very good.
I went by the assumption that by “onion” you meant a red onion, the only real changes made were where I altered veg oil for olive oil and I chopped up the jalapenos rather than mincing them in order to keep their texture. I don’t often eat salads as I find them quite bland and I find that many honey mustard dressings can be too overpowering, I worried that with so many falvours that the dish would be too overpowering over all but this dish was absolutely perfect. I will definitely be making this again soon…. maybe even tomorrow
I did not add any sugar to the dressing. I also marinated the chicken for several hours, then baked.
I used a fresh pico de gallo from the supermarket instead of making my own. I also cooked the chicken on the stove top in the marinade. Turned out great, the dressing is one of my favorite honey mustards I have made.
The pineapple chunks were too big, should get tidbits instead, but the chicken went really well with the dressing and overall flavor of the salad.
This has a wonderful flavor. The sweet and the heat with the spicy oh my! I’ve made it several times and the only thing I would say is splurge a little on the mustard you can really taste the difference in the dressing when you use the pricier kind. Its a very forgiving recipe if you want to add something or leave something out for your personal taste but its great as written.
Awesome! Used Perdue jerk marinated chicken breasts, grilled the pineapple and added yellow peppers to the salsa.
This is a delicious salad and especially nice on a hot summer day. I changed the dressing a little–double the lime juice and omit the extra sugar. Otherwise, it is perfect!.