I must admit I was a little apprehensive of how this salad would taste. But it turned out to be lovely and refreshing. Something I will surely repeat soon.
I am sending this recipe to the Soups & Salads Event hosted by Jayashree Mudaliar from Cooking Episodes and Arundati from Escapades. This is the first blogging event I am participating in :-)
2 boneless chicken breasts,
2 tbsp teriyaki sauce,
2 medium sized tomatoes,
½ cup of diced onions,
1 – 2 sliced green chillies (you can deseed them if you do not want a spicy salad),
1 tbsp chopped coriander leaves,
Salt to taste,
1 tbsp mustard,
1 tbsp honey,
1 tbsp sugar,
1 tbsp extra virgin olive oil,
1 tbsp red wine vinegar,
1 tsp lime juice,
1 small head of iceberg lettuce,
1 cup chopped red cabbage,
4 slices of pineapple,
Crushed black pepper
Marinate the chicken in the teriyaki sauce, salt and pepper for about 2 hours in the refrigerator. Grill till done. When cool shred it into small shreds.
Chop the tomatoes into big chunks and also dice the pineapple. Keep aside.
Mix the mustard, honey, sugar, extra virgin olive oil, red wine vinegar and lime juice. Blend well and chill.
Chop the iceberg lettuce and mix with the red cabbage in a big salad bowl. Next add the onion, tomato, green chilli, pineapple, coriander leaves and some salt. Drizzle the dressing on the salad and mix well. Lastly add the grilled chicken, toss well and serve immediately.