*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
A somewhat interesting but rather confusing dish... is it Mexican? Caribbean? The combination of pico de gallo sweet honey mustard dressing tortilla chips and pineapple were somewhat of a clash... still it tasted OK. However the honey mustard dressing was too sweet. Maybe leave out the sugar use less honey or add more vinegar and/or lime juice. It could use a bit more oil too to give it a better 'mouth feel'. The jalapenos were intense but putting the pico de gallo sparingly on top of the greens was the trick to not overpowering the dish with the chilis. Next time I'll toss the greens lightly in the dressing first as well as just drizzling it on top as the recipe calls for. Lastly I grilled fresh pineapple right along with my chicken which added tremendously to the dish. Overall this was an easy recipe to make but I recommend adjusting the dressing and leaving out the tortilla chips altogether. A better choice would be to serve plantain chips on the side not on the salad itself.
Awesome! My husband really liked it also was a nice change. I didn't have a jalapeno on hand and I threw in a yellow bell pepper cause I did have one and wanted to add a little color I do want to try it again with the jalapeno just for the extra kick ty!
Apart from using hot spicy mustard and a little less honey I made this as written and thought it was pretty good. I guess I could have done without the pineapple but the marinaded chicken and dressing was delicious. I think it would also be nice with some sliced avocado. Thanks Marcy!
I love this recipe! To make a main course salad I triple the chicken leave out the tortilla chips and double everything else except the teriyaki sauce. I also cube the chicken to marinate it (8 tablespoons of sauce is enough) and then fry it in a pan. I mix all the ingredients together in one salad bowl. It makes a wonderful summer salad. The tastes blend perfectly. Thanks for this great recipe which I will make again and again!
This was wonderful! My husband loved it! I didn't have time to do the salsa - I decided to throw this salad together at the last minute. Also I already had some grilled chicken breasts in my fridge so I used those - instead of marinating and grilling new ones. And I added a small can of mandarin oranges to our salads - personal choice. This is just as good as the Carribean Chicken Salad at a popular restaurant. Yummy Yummy Yummy! This one is a keeper! Thanks Marcy!