Chili's restaurant used to have a salad called a Caribbean Grilled Chicken Salad, which was delicious. For all of us who wish we could still order it, here is a recipe to help re-create that salad at home.
The tastes are sweet and savory: a marinated and grilled chicken breast tops a bed of greens with pineapple chunks and pico de gallo. And don't forget the delicious honey lime dressing, it is truly the perfect way to drizzle a little magic on the salad and bring the tropical flavors together!
Reasons to love this Grilled Chicken Salad Recipe
You'll love the combination of sweet and savory in this salad. The fresh pineapple makes it feel so tropical and making a chicken breast to top it gives you all the protein you need!
Making it yourself gives you control over the portion size and specific ingredients, so if you want to change things up a little you can easily customize without taking 20 minutes to explain it to a server LOL.
What you'll need for this Caribbean Salad with Grilled Chicken
- Chicken breasts
- Teriyaki marinade
- Red (purple) cabbage
- Romaine Lettuce
- Pineapple
- Honey lime dressing
- Tortilla strips or chips
- Pico de gallo
How to Make a Caribbean Grilled Chicken Salad
- To start, marinade the chicken breasts. I use a store bought marinade to keep it simple, and read every one of the labels to get the jar with the lowest added sugar - there's a lot of variation!
- Place the chicken breasts in a zip top bag with marinade. Seal and place in the fridge to marinate for a couple hours.
- While the chicken is marinating I prepare the other ingredients: make fresh pico de gallo, cut up the fresh pineapple (or drain if using canned), and cut up the lettuce and cabbage. Oh, and for sure make the honey-lime dressing, it's the crowning glory for this salad!
- When you're ready to cook, preheat the outdoor grill or a heavy skillet (with a little oil) on the stovetop. Cook on medium to medium-high heat for about 4 to 5 minutes each side, until done.
- I like to cover the chicken and let it rest a few minutes while I assemble the salads.
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Best Grilled Chicken Salad Variations
I love to get creative with salads by mixing up the flavors a little. With the sweet and savory qualities of this one, there are lots of possibilities. Use mango in place of the pineapple, it'll still be sweet and tropical at the same time. A few dried cranberries would be lovely as well.
I prefer fresh pineapple, but when I just can't find it, I drain a can of pineapple chunks and use those.
And it you need a shortcut, pick up some fresh pico de gallo at the store, it means one less thing you have to make yourself!
I made a separate post for the honey lime salad dressing, and in that I describe how to make it sugar free. I did and no one could tell!
How to serve Caribbean Chicken Salad
Toss the lettuce and cabbage together and divide it between a couple plates or large bowls. Add the pico de gallo and pineapple, plus the bits of tortilla chips or strips for a little crunch.
Slice the chicken breasts into strips, and divide between the salads.
And of course, the drizzle of honey lime dressing will bring all the flavors together!
Storing leftover Salad with Grilled Chicken
Store any leftover grilled chicken separately in an airtight container in the fridge. When you want to enjoy these leftovers, assemble a fresh salad and re-warm the chicken for a fast and easy meal.
📖 Recipe
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Caribbean Grilled Chicken Salad
Ingredients
- 2 chicken breasts, boneless skinless
- ½ cup teriyaki marinade I use Kikkoman brand
- ½ cup honey lime dressing recipe follows below
- 2 Roma Tomatoes
- ½ cup onion chopped
- 1 jalapeno pepper minced
- ½ cup cilantro leaves chopped
- 1 tablespoon lime juice fresh squeezed
- ⅛ teaspoon cumin
- ⅛ teaspoon garlic powder
- salt to taste
- 1 romaine heart chopped
- ½ cup red cabbage chopped or sliced thin
- ¾ cup fresh pineapple chunks
- tortilla chips or strips, broken up
Instructions
- Place the chicken breasts in a plastic bag or small bowl. Cover with the marinade. Close/seal the bag and refrigerate for at least 2 hours.2 chicken breasts, boneless skinless, ½ cup teriyaki marinade
- Make the honey lime dressing using the recipe below.½ cup honey lime dressing
- Make the pico de gallo, cover and refrigerate until ready to use.2 Roma Tomatoes, ½ cup onion, 1 jalapeno pepper, ½ cup cilantro leaves, 1 tablespoon lime juice, ⅛ teaspoon cumin, ⅛ teaspoon garlic powder, salt
- Heat a little oil in a heavy skillet or the outdoor grill on medium to medium high heat. Add the chicken breasts and cook 4 to 5 minutes per side, until done. Remove the chicken from the heat and cover to rest the meat while assembling the salads.2 chicken breasts, boneless skinless
- Toss the lettuce and cabbage together, then divide it between 2 plates or bowls.1 romaine heart, ½ cup red cabbage
- Add pico de gallo to each salad, as well as the pineapple. Sprinkle some broken tortilla chips over the salad for a little crunch.¾ cup fresh pineapple chunks, tortilla chips or strips, broken up
- Slice the chicken breasts into strips and divide between the salads.
- Drizzle with some honey lime dressing and serve!½ cup honey lime dressing
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
📖 Recipe
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Honey Lime Salad Dressing
Ingredients
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 tablespoons sugar
- 2 tablespoons grapeseed oil or sesame oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice fresh squeezed
Instructions
- Add all ingredients to a small blender.¼ cup Dijon mustard, ¼ cup honey, 2 tablespoons sugar, 2 tablespoons grapeseed oil, 2 tablespoons apple cider vinegar, 2 tablespoons lime juice
- Blend on high speed 30 to 60 seconds, until uniformly smooth.
- Place in a jar with lid and refrigerate until ready to use.
Video
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Elaine
My family loved this! Adding it to our dinner rotation.
Sula
Wonderful!
Kylie
I loved the honey lime dressing! All of these flavors came together to make a delicious salad. I doubled the recipe to make it for my lunches this week, and it was amazing!
Sula
That honey lime dressing is a new favorite at this house, so glad you like it too!