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Caribbean-Spiced Chicken

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
165 min
SERVINGS
4 servings
Dinner Caribbean
Caribbean-Spiced Chicken
Ingredients
  • 2 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki marinade sauce
  • 2 tomatoes, seeded and chopped
  • 1/2 cup chopped onion
  • 2 teaspoons minced jalapeno pepper
  • 2 teaspoons chopped fresh cilantro
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 1/2 tablespoons white sugar
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons cider vinegar
  • 1 1/2 teaspoons lime juice
  • 3/4 pound mixed salad greens
  • 1 (8 ounce) can pineapple chunks, drained
  • 4 cups corn tortilla chips
Instructions
1
Place the chicken in a container and immerse it in the teriyaki marinade sauce. Allow it to sit for at least 2 hours in the chilled compartment of your refrigerator.
2
In a separate container, combine diced tomatoes, chopped onion, sliced jalapeño pepper, and chopped cilantro. Cover the mixture with a lid and refrigerate it.
3
In another container, blend together mustard, honey, sugar, oil, vinegar, and lime juice. Cover the dressing with a lid and refrigerate it.
4
Heat up your grill to high heat levels.
5
Lightly coat the grill surface with oil. Place the chicken on the grill and discard the marinade sauce. Cook for 6 to 8 minutes on each side, or until the juices run clear.
6
Arrange a bed of mixed salad greens on individual plates. Spoon some salsa over each salad and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large pieces and sprinkle over salads. Lay some grilled chicken strips on each salad. Finally, drizzle the dressing over each salad and serve