Caribbean-inspired Chicken Salad

    (164)
    2 hours 45 min

    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.


    150 people made this

    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 

    1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
    2. To make the salsa: In a small bowl mix the tomatoes, onion, chilli and coriander. Cover and refrigerate.
    3. To make the dressing: In a small bowl, mix the mustard, honey, sugar, oil, vinegar and lime juice. Cover and refrigerate.
    4. Preheat the barbecue for high heat.
    5. 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.
    6. 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:
    (164)

    Reviews in English (127)

    by
    46

    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)

    by
    29

    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)

    by
    24

    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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