Caribbean Chicken Salad Recipe - Allrecipes.com
Caribbean Chicken Salad Recipe
  • READY IN 2¾ hrs

Caribbean Chicken Salad

Read Reviews (108)

"With just a few things done ahead of time, your dinner can be a breeze." —  

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Original recipe makes 4 servings Change Servings
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Directions

  1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
  2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
  3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
  4. Preheat the grill for high heat.
  5. Lightly oil grill grate. Place chicken on the grill, 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 chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 2 hrs 45 mins

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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.

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Most Helpful Critical Review
May 19, 2010

A somewhat interesting but rather confusing dish... is it Mexican? Caribbean? The combination of pico de gallo, sweet honey mustard dressing,, tortilla chips and pineapple were somewhat of a clash... still it tasted OK. However the honey mustard dressing was too sweet. Maybe leave out the sugar, use less honey, or add more vinegar and/or lime juice. It could use a bit more oil, too, to give it a better 'mouth feel'. The jalapenos were intense, but putting the pico de gallo sparingly on top of the greens was the trick to not overpowering the dish with the chilis. Next time I'll toss the greens lightly in the dressing first, as well as just drizzling it on top, as the recipe calls for. Lastly, I grilled fresh pineapple right along with my chicken, which added tremendously to the dish. Overall this was an easy recipe to make, but I recommend adjusting the dressing and leaving out the tortilla chips altogether. A better choice would be to serve plantain chips on the side, not on the salad itself.

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Sep 11, 2003

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.

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Jan 25, 2004

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.

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Jan 25, 2004

I thought this salad was awesome!!! A great summer dinner for guests. Just add some bread a light dessert and you got a hit with company. My husband raved over this dish. The corn chips are a great subsitute for croutons. Will definitely make again and again.

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May 10, 2006

This was really good. I also added black beans, mandarin oranges and a red bell pepper. I will make this again.

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Jan 25, 2004

This is a real diet-buster...but so well worth it! I left out the honey in a vain attempt to cut the carbs. We felt it was sweet enough with the fruit. I added 2 cloves of minced garlic, along with 1/2t of cumin to the salsa. YUMMY salad, Marcy!

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Jan 28, 2004

Fabulous!!! Is is Caribbean or Mexican? It didn't matter because this was great. Added more lime juice but followed the recipe to the letter. Husband was wowed by the flavors. Great, great, great.

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Nutrition

  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 68.8 g
  • 22%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 1561 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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