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Caribbean Grilled Chicken Salad Recipe

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Enjoy the vibrant flavors of the tropics with this Caribbean Grilled Chicken Salad, featuring tender marinated chicken, fresh pico de gallo, crunchy plantain chips, and a tangy honey-lime dressing. Perfectly balanced and packed with colorful fresh ingredients, this salad brings a taste of the Caribbean to your table in just over an hour.

Ingredients

Pico de Gallo

  • 2 medium tomatoes, diced
  • ½ cup finely minced red onion
  • 2 tsp finely minced fresh cilantro
  • ½ red bell pepper, diced
  • 2 tsp finely diced seeded jalapeno peppers
  • 1 teaspoon minced garlic

Salad

  • 1 bunch Romaine lettuce
  • 1-2 cups sliced red cabbage
  • 1-2 cups fresh pineapple, sliced/diced
  • 3-4 boneless skinless chicken breasts
  • ¼ cup teriyaki sauce
  • ¼ cup pineapple juice or water
  • 2 tablespoons Jerk seasoning spice
  • 2 cups plantain chips or tortilla chips

Honey-Lime Salad Dressing

  • ¼ cup Dijon mustard
  • 1 cup honey
  • 1 cup vanilla Greek yogurt
  • 2 tbsp sesame oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp lime juice or lemon juice
  • ½ to 1 tsp grated lime zest

Instructions

  1. Prepare Pico de Gallo: Combine diced tomatoes, minced red onion, fresh cilantro, red bell pepper, jalapenos, and garlic in a bowl. Mix thoroughly and refrigerate until ready to serve.
  2. Make Honey-Lime Salad Dressing: Whisk together Dijon mustard, honey, vanilla Greek yogurt, sesame oil, apple cider vinegar, lime or lemon juice, and grated lime zest until smooth. Adjust seasonings to taste and refrigerate until ready to use.
  3. Marinate Chicken: In a medium bowl, combine teriyaki sauce, Jerk seasoning, and pineapple juice or water. Add chicken breasts and marinate for at least 1 hour or preferably overnight in the refrigerator.
  4. Grill Chicken: Preheat a grill or grill pan and spray lightly with cooking spray. Remove chicken from marinade and shake off excess. Grill the chicken over medium heat with a tablespoon of oil for about 5 minutes per side, or until fully cooked. If using a skillet, use 2 tablespoons of oil instead. Let the chicken rest for a few minutes before slicing into strips or chunks.
  5. Assemble Salad: On large plates, arrange chopped romaine lettuce, a generous portion of pico de gallo, fresh pineapple, and red cabbage. Serve with sliced grilled chicken on top, accompanied by plantain chips and honey-lime dressing on the side.

Notes

  • If you prefer, you can omit the plantain chips or substitute with tortilla chips for a different texture.
  • Marinating the chicken overnight intensifies the flavor but a minimum of 1 hour is recommended.
  • Adjust the heat level by controlling the amount of jalapeno in the pico de gallo.
  • Use fresh pineapple for best flavor, but canned drained pineapple can work in a pinch.

Find it online: https://recipesbyliza.com/caribbean-grilled-chicken-salad-recipe/