Sunday, December 15, 2019

Sunday Salad Idea

Caribbean Chicken Salad

This recipe provides 4 servings.


1)    2 skinless, boneless chicken breast halves, fully cooked, cut into bite size chunks
2)    1/2 cup and 1 teaspoon teriyaki marinade sauce
3)    2 tomatoes, seeded and chopped
4)    1/2 cup chopped onion 
5)    2 teaspoons minced jalapeno pepper
6)    2 teaspoons chopped fresh cilantro
7)    1/4 cup Dijon mustard
8)    1/4 cup honey
9)    1 tablespoon and 1-1/2 teaspoons sugar 
10) 1 tablespoon vegetable oil
11) 1 tablespoon and 1-1/2 teaspoons cider vinegar
12) 1-1/2 teaspoons lime juice
13) 1 pound mixed salad greens
14) 1 (8 ounce) can pineapple chunks, drained 
15) 4 cups corn tortilla chips


Step 1: 
Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator; cook marinated chicken until internal temperature is 160 degrees F.

Step 2: 
In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate, it least 30 minutes.

Step 3: 
In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate, it least 30 minutes.

Step 4: 
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 chicken chunks on each salad. Finally, drizzle dressing over each salad, and serve.


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