Grilled Teriyaki Chicken Salad from the Caribbean
From chefmeow 14 years ago
- 20 minutes to make
- Serves 4
This recipes comes from the Hewitt Estate. I purchased this collection in Fate, Texas in 1992.
Ingredients
- 4 boneless skinless chicen breast halves shopping list
- 1/2 cup teriyaki marinade shopping list
- 4 cups chopped green leaf lettuce shopping list
- 4 cups chopped iceberg lettuce shopping list
- 1 cup chopped red cabbage shopping list
- 1/2 cup drained mandarin orange wedges shopping list
- 1/2 cup drained pineapple chunks shopping list
- 2 cups fresh fried tortilla strips shopping list
How to make it
- In large plastic bag shake chicen and teriyaki marinade.
- Seal bag and marinate in the refrigerate 4 hours turning occasionally.
- Combine lettuce and cabbage in a bowl then mix thoroughly cover and chill.
- When ready grill chicken on a grill 5 minutes per side.
- Slice grilled chicken into thip strips.
- Divide chilled salad greens evenly on two serving plates.
- Top each with tortilla strips, oranges, pineapple and grilled chicken.
- Top with pico de gallo if desired and your favorite dressing then enjoy.
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