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Caribbean-inspired Chicken Salad
Boneless chicken breasts are marinated in teriyaki sauce and barbecued. Then they're cut into strips and layered on salad plates with salad greens, a spicy tomato-jalapeno salsa, chunks of pineapple and a wonderful honey-mustard vinaigrette.
Ingredients
Serves: 4
- 2 skinless, boneless chicken breast fillets
- 125ml teriyaki marinade sauce
- 2 tomatoes, seeded and chopped
- 75g chopped onion
- 2 teaspoons minced jalapeno or green chilli
- 2 teaspoons chopped fresh coriander
- 4 tablespoons Dijon mustard
- 4 tablespoons honey
- 1 1/2 tablespoons caster sugar
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons cider vinegar
- 1 1/2 teaspoons lime juice
- 375g mixed salad greens
- 1 (220g) tin pineapple pieces, drained
- 100g corn tortilla chips
Method
Prep:30min ›
Cook:15min ›
Extra time:2hr marinating ›
Ready in:2hr45min
- Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
- To make the salsa: In a small bowl mix the tomatoes, onion, chilli and coriander. Cover and refrigerate.
- To make the dressing: In a small bowl, mix the mustard, honey, sugar, oil, vinegar and lime juice. Cover and refrigerate.
- Preheat the barbecue for high heat.
- Lightly oil barbecue grate. Place chicken on the BBQ 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 of the salsa over each salad, and sprinkle with 1/4 of the pineapple pieces. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.
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Reviews & ratings
Average global rating:
(161)
Reviews in English (126)
I was somewhat hesitant about this recipe since I'm not a honey-mustard fan but the flavors were great together. I did, however, substitute the pineapple juice from the can for the sugar to give it more of a caribbean flair, and added a bit more vinegar. It turned out great. I also added the juice of one lime (made a double batch) and one minced garlic clove to the salsa which is how I usually make homemade salsa. - 23 Apr 2002 (Review from Allrecipes US | Canada)
EXCELLENT. I served a salad for dinner and my husband thought it was Excellent. He said it was better than a local restaurant makes. I didn't measure the salsa and salad ingredients. I just put in what looked right to me. - 10 Oct 2000 (Review from Allrecipes US | Canada)
This was fabulous! My husband didn't want to try the dressing but I put it on his salad anyway and he loved it. He didn't care for the salsa...he prefers the stuff from a jar but I thought it was very good (made with fresh cilantro from my herb garden). My kids hated it but then again they won't eat anything that doesn't come from a paper sack so "normal" children would probably enjoy it...especially if they are salad eaters. - 08 Jul 2002 (Review from Allrecipes US | Canada)
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