Chili’s Grilled Caribbean Salad

Let us say something about fasting, because many, for want of knowing its usefulness, undervalue its necessity, and some reject it as almost superfluous; while, on the other hand where the use of it is not well understood, it easily degenerates into superstition. Holy and legitimate fasting is directed to three ends; for we practice it either as a restraint on the flesh, to preserve it from licentiousness, or as a preparation for prayers and pious meditations, or as a testimony of our humiliation in the presence of God when we are desirous of confessing our guilt before him.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Caribbean	Salads	2	Servings

INGREDIENTS

1/4	c	Grey Poupon Dijon mustard
1/4	c	Honey
1 1/2	T	Sugar
1	T	Sesame oil
1 1/2	T	Apple cider vinegar
1 1/2	t	Lime juice
2		Tomatoes, diced
1/2	c	Spanish onion, diced
2	t	Jalapeno pepper, seeded and
		de-ribbed
2	t	Cilantro, finely minced
	pn	Salt
4		Chicken breast halves
		boneless and skinless
1/2	c	Teriyaki marinade
4	c	Iceberg lettuce, chopped
4	c	Green leaf lettuce, choppped
1	c	Red cabbage, chopped
1		Pineapple chunks in juice
		drained 5.5 oz. can
10		Tortilla chips

INSTRUCTIONS

Make the dressing by blending all the ingredients in a small bowl  with
an electric mixer. Cover and chill.  Make the Pico de Gallo by
combining all the ingredients in a small  bowl. Cover and chill.
Marinate chicken in the teriyaki for at least 2 hours. You can use a
resealable plastic bag for this. Put the chicken into the bag and  pour
in the marinade, then toss it into the fridge. Prepare the  barbecue or
preheat a stovetop grill. Grill the chicken for 4 to 5  minutes per
side or until done. Toss the lettuce and cabbage  together, then divide
the greens into 2 large individual-serving  salad bowls. Divide the
pico de gallo and pour it in 2 even portions  over the greens. Divide
the pineapple and sprinkle it on the salads.  Break the tortilla chips
into large chunks and sprinkle half on each  salad. Slice the grilled
chicken breasts into thin strips, and spread  half the strips onto each
salad. Pour the dressing into 2 small bowls  and serve with the salads.
Source: Top Secret Restaurant Recipes by Todd Wilbur Posted to
MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on May
16, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1070 Calories From Fat: 338 Total Fat: 38.2g Cholesterol: 146.2mg Sodium: 595.6mg Potassium: 1155.4mg Carbohydrates: 122.8g Fiber: 8.6g Sugar: 50.8g Protein: 63.9g