Nutritional Info

Nutrition Facts

Serving Size 1 (506g)

Calories 1191
Calories from Fat 358 (30%)
Amount Per Serving %DIV
Total Fat 39.8g 61%
Saturated Fat 6g 30%
Monounsaturated Fat 13.2g
Polyunsaturated Fat 20.6g
Trans Fat 0.0g
Cholesterol 115.5mg 39%
Sodium 1178.2mg 51%
Potassium 1237.4mg 26%
Total Carbohydrate 163.1g 54%
Dietary Fiber 10.5g 42%
Sugars 54.6g
Protein 32.9g 66%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
Chili's large menu reflects the current trends in food, and salads are some of the best-selling items. These days the Grilled Caribbean Salad with the tasty honey lime dressing is the salad of choice.
Prep time
2 hr 30 min
Cook time
10 min
Ready In
2 hr 40 min

Ingredients

Serves Tool

Serves To:USMetric
10   tortilla chips
1 Cup(c)  red cabbage, chopped
4 Cup(c)  green leaf lettuce, chopped
4 Cup(c)  iceberg lettuce, chopped
1/2 Cup(c)  teriyaki marinade
1   boneless, skinless chicken breast halves
2 Teaspoon(t)  fresh cilantro, finely minced
2 Teaspoon(t)  fresh jalapeno pepper, seeded, deribbed and chopped
1/2 Cup(c)  spanish onion, diced
2   medium tomatoes, diced
1 1/2 Teaspoon(t)  lime juice
1 1/2 Tablespoon(T)  apple cider vinegar
1 Tablespoon(T)  sesame oil
1 1/2 Tablespoon(T)  sugar
1/4 Cup(c)  honey
1/4 Slice(sli)  dijon mustard
1 Pinch(pn)  salt, to taste

Preparation

Blend all the ingredients in a small bowl with an electric mixer. Cover and chill. Marinate the chicken in the teriyaki for at least 2 hours. You can use a resealable plastic bag for this. Put the chicken into the bag and pour in the marinade, then toss it into the fridge. Prepare the barbecue or preheat a stovetop grill. Grill the chicken for 4 to 5 minutes per side, or until done. Toss the lettuce and cabbage together, then divide the greens into two large individual serving salad bowls. Divide the pico de gallo and pour it in two even portions over the greens. Divide the pineapple and sprinkle it on the salads. Break the tortilla chips into large chunks and sprinkle half on each salad. Slice the grilled chicken breasts into thin strips, and spread half the strips onto each salad. Pour the dressing into two small bowls and serve with the salads.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.