“Interesting is the kiss of death for a movie,” my friend Danny Kaye said as we walked out of a movie premier years ago. Interesting is what people say when they don’t want to tell you everything wrong with the movie.
I thought of his words as I ate this salad and found myself thinking how interesting the flavors and textures were. What goes for movies doesn’t necessarily translate to other genres. After all, synonyms for interesting are alluring, fascinating, and compelling. This salad with it’s teriyaki chicken, grilled pineapple, tomato salsa, honey mustard-coated greens and crushed tortilla chips, fits each of those descriptions.
The chicken is marinated in a bottled teriyaki dressing. I refrigerated it for about 4 hours and after cooking it, the chicken was melt-in-your-mouth tender and bursting with flavor. It would have been great grilled, but since that isn’t an option in my condo, I sautéed it along with the pineapple slices. The greens are tossed with a honey mustard dressing, everything is capped with a zesty tomato salsa and for crunch, chunks of tortilla chips are added. Both Karl and I scraped our plates and went for seconds.
This salad may have mixed up identity with its tropical chicken and Mexican salsa and chips, but everything blends together beautifully. I’d say it’s a damn interesting salad.
Caribbean Chicken Salad with A Tex Mex Twist
Chicken and Salad
2 skinless, boneless chicken breast halves
1/2 cup teriyaki marinade sauce
3/4 pound mixed salad greens
1 (8 ounce) can pineapple slices, drained
4 cups corn tortilla chips, broken into large chunks
Tomato Salsa
2 tomatoes, seeded and chopped
1/2 cup chopped onion
2 teaspoons minced jalapeño pepper, or jarred pickled jalapeños, to taste
2 teaspoons chopped fresh cilantro
Honey Mustard Dressing.
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons vegetable oil
2 tablespoons cider vinegar
2 teaspoons lime juice
To marinate chicken: Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours or up to 6 hours in the refrigerator.
To make salsa: In a small bowl mix the tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa, and refrigerate. Salsa may be refrigerated overnight.
To make Dressing: In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate. Dressing may be refrigerated overnight..
To grill chicken and pineapple: Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear. Thinner chicken pieces will take less time. Chicken and pineapple may also be cooked on a grill pan stove-top or sautéed in a skillet. Thinly slice chicken and quarter pineapple slices.
5. To assemble salad: Put greens into a bowl and toss with dressing. Divide among plates. Top with chicken, salsa, pineapple and tortilla chips.
Makes 4 servings.
