Chili's Caribbean Salad Copycat Recipe with Honey-Lime Dressing
Teresa Ambra
Chili's Caribbean Salad Copycat Recipe with Honey-Lime Dressing is absolutely mouthwatering. This luscious salad features marinated chicken, craisins, pineapple, mandarin oranges and a fantastic homemade Honey-Lime Dressing. It makes for one terrific one-dish meal, especially during hot, summer days. This gluten free copycat recipe will knock your socks off!
1 small bowl with lid or mason jar with lid to store salad dressing
Ingredients
SALAD:
12oz. pkg.romaine lettuce mix(with carrots, radishes and red cabbage)
10oz. pkg.spinach leaves(baby spinach is preferred)
1/2largefresh pineapplechunked
3/4cupcraisins(dried cranberries)
1/2cupred bell pepperdiced
1/2cupfresh cilantrotorn
10.5oz. canmandarin orange segmentsdrained
4boneless, skinless chicken breasts(or two double breasts)
1/4cupDella Global Kitchen Mango Habanero Caribbean sauce
1/4cupwater
HONEY-LIME SALAD DRESSING:
1tsp.Dijon mustard
1/2cuphoney
1/2cupplain Icelandic yogurt(or Greek yogurt)
1/2cupavocado oil
2tbsp.sesame oil
3tbsp.apple cider vinegar
1tbsp.lime juice
1tsp.grated lime zest
1/4cupfresh pineapple(see note below)
Instructions
SALAD:
Mix Caribbean sauce and water.
Place chicken in plastic bowl or plastic bag.
Add Caribbean mixture and marinate in the refrigerator for an hour or two.
Layer lettuce mix and spinach in large serving bowl.
Add cilantro.
Toss mixture.
Layer craisins, pineapple, mandarin orange segments and red bell pepper over top.
Refrigerate until all ingredients are ready.
After chicken has marinated prepare a hot grill by spraying with cooking spray.
Remove chicken from marinade and shake off excess.
If you don’t like a strong Caribbean flavor then pat the chicken breasts dry.
Add to grill and cook 5-10 minutes per side until chicken is cooked through.
Slice chicken down in strips.
Layer chicken over top of salad.
Toss to serve.
Drizzle Honey-Lime Dressing over top of individual servings.
HONEY-LIME SALAD DRESSING:
Combine ingredients in blender until well blended.
Refrigerate until ready to serve.
Makes about 2 cups salad dressing.
Notes
NOTE: I used ¼ cup fresh pineapple, but you can add more if you want a stronger pineapple taste.NOTE: Icelandic yogurt is thicker than Greek yogurt, which is better for this recipe. However, Greek yogurt can be substituted if you’re unable to locate Icelandic yogurt.