Thursday, June 13, 2013

Caribbean Chicken Salad on a Busy Night!

We have a very busy week going on here. We leave this weekend for vacation so lots of last minute things to do. But when a client brings you a box of apricots you just have to put things aside and get to work!

After going to Pilates at 5:30 a.m. and working a full day it's overwhelming to think of making jam and dinner. So, on nights like this, dinner must be easy. We love a good chicken salad. My hubby could eat a chicken caesar salad every day of the week but I am quickly bored by repetitive meals. Chili's restaurant has a grilled chicken Caribbean salad on their menu. It's changed over the years but the basic salad is the same as this copycat recipe I've been using for a while now. It's easy to put together and my hubby grilled the chicken while I cleaned my kitchen of the apricot jam mess. I especially like the dressing, the addition of the sesame oil gives it such a nice flavor. It was a dinner without much fuss, hardly any mess to clean up and one that was pretty healthy for us!

4 boneless, skinless chicken breast halves
½ cup teriyaki marinade (store bought or homemade)
4 cups chopped iceberg lettuce **
4 cups chopped green leaf lettuce **
1 cup chopped red cabbage **
5.5 oz. can pineapple tidbits in juice, drained
10.4 oz. can mandarin oranges, drained
Tortilla chips, broken into small pieces

2 medium tomatoes, diced
½ cup diced onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

¼ cup Grey Poupon dijon mustard
¼ cup honey
1 ½ tablespoons sugar
1 tablespoon sesame oil
1 ½ tablespoon apple cider vinegar
1 ½ teaspoons lime juice

Blend all the ingredients in a small bowl with a whisk; cover and chill.

Marinate the chicken in the teriyaki for at least two hours. Preheat outdoor or indoor grill. Grill the chicken for 4-5 minutes per side or until done.

Toss the lettuces and cabbage together.

To serve, pour pico de gallo over the bowl of greens. Sprinkle pineapple and oranges on salad. Sprinkle broken tortilla chips on salad. Slice the grilled chicken into thin strips and place on salad. Serve salad with dressing. (Note: salad may be divided into individual servings.)

** Or use packaged lettuce mix.

I've made 24 jars of jam and still have half a box of apricots to deal with. Tomorrow night I'll make apricot pie filling for the freezer!
It's Foodie Friday!


  1. Saw this chicken salad and thought it looked so good. I would love it if you would share it on our BBQ Block Party-Linky Party.

    Hope to see you there.

    1. Thank you, Shawna! I was not familiar with your blog so have posted a link and bookmarked your spot. I see lots of inspiration there!

  2. What an absolutely wonderful salad recipe! I love the combination of apricots and chicken. Thanks so much for sharing it on the BBQ Block Party! Hope to see you next week.

    Easy Life Meal & Party Planning