Grilled Caribbean Chicken Salad

Published by admin on May 12, 2008 under Salads

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

PICO DE GALLO:

2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.

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Chicken Pasta Salad

Published by admin on May 12, 2008 under Salads

2 boneless chicken breasts
3/4 cup steak sauce
1 (12 ounce) package fussili or bowtie pasta
2 chicken bouillon cubes
1 medium Vidalia onion, diced
2 avocados, peeled and diced
1 cup halved cherry tomatoes
1 cup blue cheese or ranch salad dressing

Marinate chicken breasts in steak sauce for 15 to 60 minutes. Grill until done and chop into bite−size pieces. In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Add salad dressing, mix and refrigerate until chilled.
Stir in additional salad dressing when ready to serve, if desired.