Grilled Caribbean Chicken Salad

Grilled Caribbean Chicken Salad

Servings: 2



  • 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
  • cilantro


  • 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
Nutrition Facts
Grilled Caribbean Chicken Salad
Amount Per Serving (1 g)
Calories 518
% Daily Value*
Cholesterol 93.1mg31%
Carbohydrates 80g27%
Fiber 8.8g37%
Sugar 66.9g74%
Protein 36.8g74%
* Percent Daily Values are based on a 2000 calorie diet.