CHIL I ’ S

Grilled Caribbean Chicken Salad

A HALLMARK OF TROPICAL FOOD IS ITS AMAZING CONTRAST IN FLAVORS. IN THIS EASY RECIPE, PINEAPPLE AND HONEY ARE COMBINED WITH JALAPEÑOS AND SESAME. IT MAY SOUND UNUSUAL, BUT I T’ S OH SO TASTY!

4 (4-ounce) boneless skinless chicken breasts 1 / 2 cup teriyaki marinade 1 / 2 cup Honey Lime Dressing 1 cup Pico de Gallo

1 cup tortilla chips, lightly crushed Salad Mix

6 cups mixed greens

1 / 2 cup shredded red cabbage 1 (8-ounce) can pineapple chunks, drained Honey Lime Dressing 1 / 4 cup Dijon mustard 1 / 4 cup honey 1 tablespoon rice wine vinegar

3 tablespoons lime juice

1 teaspoon sesame oil

1 teaspoon brown sugar

1 / 2 teaspoon sea salt Pico de Gallo

2 large Roma tomatoes, diced

1 small yellow onion, finely diced

1 small jalapeño, seeded and minced

1 tablespoon olive oil

2 teaspoons red wine vinegar

1 / 2 teaspoon kosher salt 1 / 4 teaspoon pepper 1 tablespoon chopped cilantro

1. Do ahead: Put the chicken breasts in a resealable plastic bag and pour the teriyaki marinade over them. Push the air out of the bag and seal it, making sure the chicken is well coated. Refrigerate the breasts for at least 2 hours, turning occasionally.

2. Do ahead: For the Salad Mix, toss the mixed greens with the cabbage and pineapple. Refrigerate until ready to serve.

3. Do ahead: To make the Honey Lime Dressing, whisk all the ingredients together in a small bowl, or pulse them a few times in a blender. Reserve it at