Hi Sweet Basil readers!! My name is Deborah and I have been blogging over at Taste and Tell for the last 8 years, making food that brings the whole family together. I am truly passionate about food and about cooking, and I’m so excited to be here today, sharing a recipe with all of you. At one point when I was in college, I was looking for a new job, and I decided to give waitressing a try. I liked food, and I thought it would be fun. I got a job at a Chili’s restaurant a couple of towns over, and was excited for that new adventure. Only to quickly find out that I am not cut out to be a waitress. I had a newfound respect for waiters and waitresses after that job. I seriously only lasted maybe a month before I couldn’t do it anymore. I think my breaking point was after a couple of men came in one night, just minutes before closing. They got put in my section. They ordered their food, the restaurant closed, and soon, they were the only ones left in the restaurant. All of the other servers had cleaned up and gone home, most of the kitchen staff were gone. I think it was only me, the bartender, and the manager left. I literally had to sit and wait for them to be done. The fact that the restaurant was empty didn’t speed them along. I was an attentive server, seeing that they were the only ones there and I didn’t have anything else to do. Then they finally left, well after closing. And did not leave a tip. At all. Not even a dollar. I was working for around $2 an hour, dependent on tips, and after having to stay long after closing, they left nothing. I think I cried the whole way home that night. And quit shortly after that.
But not all was lost. As one of the perks of being a server, you would get discounted food during your breaks, and I had my fill of Chili’s food. I was partial to the Southwestern Egg Rolls and the Chicken Crispers, but I did love their salads. So today, I decided to recreate one of their popular salads, the Grilled Caribbean Chicken Salad. My mother-in-law sent me a recipe for this salad ages ago, and I used that as a starting point and made a few tweaks along the way. And then I devoured this salad. This recipe makes 2 very large portions – definitely enough to serve as a main dish. I love all of the different flavors and textures in this salad. There are quite a few elements that go into this salad, but it all actually comes together quite quickly (minus the marinating time). This is a salad I know I’ll enjoy over and over again!!
How Do You Know When Grilled Chicken is Done?
The most precise way to tell if chicken is done is to use a thermometer.
The perfect internal temperature is 165 degrees for dark meat, 160 degrees for white.
If you don’t have a thermometer, you can slice into the middle.
The juices should be opaque.
When the chicken is done, the meat should feel firm, not jiggly or rubbery.
Are Mangos Good for You?
A mango is a nutrition-filled wonderfruit.
One cup of mango is only 100 calories and provides 100% of your daily vitamin C recommendation.
One cup of mango contains 35% of your vitamin A, important for vision, and bone growth and it’s shown by clinical studies to help protect your body from lung and mouth cancers.
Mangoes have more than 20 different vitamins and minerals.
They are also high in fiber.
Grilled Caribbean Chicken Salad
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Grilled Caribbean Chicken Salad
- 1 8-10 oz boneless, skinless chicken breast
- 1/4 cup teriyaki sauce homemade or store bought
Pico de Gallo:
- 2 medium tomatoes diced
- 1/4 cup diced onion
- 2 tablespoons chopped jalapeño
- 2 tablespoons chopped cilantro
- salt to taste
Honey Dijon Dressing:
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons fresh lime juice
- 1/2 tablespoon sesame oil
- salt to taste
- 4 cups chopped iceberg lettuce
- 4 cups chopped romaine hearts
- 1 cup chopped red cabbage
- 1 can 5.5 oz canned pineapple chunks (I like to cut these even smaller), drained
- crushed tortilla chips
- Cut the chicken breast in half horizontally to make 2 thinnerbreast pieces.
- Place the chicken in a ziplock bag and add the teriyaki sauce.
- Marinate for about 2 hours.
- In a bowl, combine the tomatoes, onion, jalapeño and cilantro.
- Mix, then add salt to taste.
- Refrigerate until needed.
- To make the dressing, combine all of the ingredients in a blender and process until the dressing is smooth and creamy.
- Season to taste with salt.
- Heat grill pan or an outdoor grill over medium to medium-high heat.
- Remove the chicken from the marinade and grill for about 4 minutes per side, until cooked through.
- Let the chicken sit for a few minutes, then slice.
- To make the salad, combine the lettuce, romaine and cabbage in a large bowl.
- Add the pineapple and and the dressing and toss to coat.
- Divide the salad between two large salad bowls.
- Top each serving with half of the pico de gallo, then add crushed tortilla chips.
- Top each portion with one of the chicken breast halves, then garnish with