Caribbean Chicken Salad

Flavorful, tangy chicken salad served at the Iowa Wine Trail Spring Fling 2017

2 skinless boneless chicken breasts

½ cup teriyaki marinade sauce

For the Salsa

2 tomatoes seeded and chopped

½ cup chopped onion

2 teaspoons minced jalapeño pepper

2 teaspoons chopped fresh cilantro

For the Dressing

¼ cup Dijon mustard

¼ cup honey

1 ½ tablespoons white sugar

1 tablespoon vegetable oil

1 ½ tablespoons cider vinegar

1 ½ teaspoons fresh lime juice

¾ lb mixed salad greens

1 8 oz can pineapple chunks

4 cups corn tortilla chips


Marinate the chicken for at least two hours and grill. Mix the salsa ingredients together and

refrigerate. Mix the dressing and refrigerate. Arrange the salad greens on a platter, place salsa

over, along with pineapple, top with tortilla chips. Place chicken strips and then drizzle with

dressing and serve.