Caribbean Salad from Chili's features fresh mixed greens topped with grilled pineapple, black beans, roasted corn, and tender grilled chicken, drizzled with a zesty citrus vinaigrette, offering a vibrant and refreshing taste with a colorful presentation.
Equipments
- Mixing bowls
- Cutting board
- Chef's knife
- Grill pan or outdoor grill
- Tongs
- Salad spinner
- Measuring spoons
- Measuring cups
- Whisk
- Small bowl (for vinaigrette)
- Serving plates or salad bowls
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed salad greens
- 1 cup grilled pineapple rings
- 1 cup canned black beans, drained and rinsed
- 1 cup roasted corn kernels
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup red bell pepper, thinly sliced
- For Citrus Vinaigrette:
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Ensure you use fresh mixed salad greens to maintain the vibrant texture and color essential for the Caribbean Salad from Chili's. Grilling the pineapple rings and chicken breasts adds a smoky flavor that complements the sweetness and enhances the overall taste. When preparing the citrus vinaigrette, use freshly squeezed orange and lime juice for the best zesty and tangy flavor profile. Rinse and drain the canned black beans thoroughly to avoid excess moisture that can dilute the salad's crispness. Your Caribbean Salad from Chili's copycat menu will deliver a refreshing and colorful presentation packed with bold flavors.
Instructions
- Preheat grill pan or outdoor grill.
- Brush chicken breasts with 1 tablespoon olive oil.
- Season chicken with chili powder, salt, and black pepper.
- Grill chicken breasts until cooked through; set aside to rest.
- Grill pineapple rings until caramelized; remove from heat.
- Slice grilled chicken into strips.
- In a large mixing bowl, combine mixed salad greens, cherry tomatoes, red onion, red bell pepper, roasted corn, and black beans.
- In a small bowl, whisk together orange juice, lime juice, olive oil, honey, Dijon mustard, salt, and black pepper to make citrus vinaigrette.
- Toss salad mixture gently with half of the vinaigrette.
- Arrange salad on serving plates or bowls.
- Top each salad with grilled pineapple rings and sliced grilled chicken.
- Drizzle remaining vinaigrette over the top.
- Serve immediately.
Substitution
Caribbean Salad from Chili's copycat menu combines grilled chicken with fresh mixed greens, pineapple, black beans, and roasted corn, all tossed in a zesty citrus vinaigrette. If fresh pineapple is unavailable, canned pineapple chunks can be used as an alternative without sacrificing much flavor. You can substitute black beans with kidney or pinto beans for a different texture and taste. When grilling chicken, using a grill pan works well if outdoor grilling isn't an option. Adjust the vinaigrette ingredients to taste, especially the citrus juices, to suit your preferred level of acidity and sweetness.
Tips
Ensure chicken breasts are patted dry before seasoning to help the chili powder and spices adhere properly for better flavor. Use tongs to flip the chicken and pineapple gently on the grill to avoid tearing or breaking apart. After grilling, allow the chicken to rest for 5 minutes to retain juiciness before slicing into strips. When tossing the salad, be gentle to keep the mixed greens crisp and fresh, and add the vinaigrette gradually so you don't overdress the salad.
Nutritions
Caribbean Salad from Chili's provides a balanced mix of protein, fiber, and vitamins. Grilled chicken delivers lean protein essential for muscle repair and satiety. Black beans and roasted corn contribute dietary fiber and complex carbohydrates to aid digestion. The citrus vinaigrette made with fresh orange and lime juice adds vitamin C, enhancing immune function and antioxidant benefits for your body.
Storage
Store leftover Caribbean Salad in an airtight container in the refrigerator to maintain freshness, preferably without the grilled chicken and pineapple to avoid sogginess. Keep the citrus vinaigrette separate in a sealed jar to prevent the salad greens from wilting. When ready to enjoy, add the grilled chicken, pineapple, and drizzle the vinaigrette over your salad for optimal flavor and texture.
Variation or Alternatives
You can substitute the grilled pineapple with mango slices for a sweeter, tropical twist that complements the chili seasoning on the chicken. Swap canned black beans for cooked chickpeas to add a firmer texture and a mild, nutty flavor. For a smoky depth, replace roasted corn with charred poblano peppers, grilled alongside the chicken and pineapple. Consider marinating the chicken in the citrus vinaigrette for 30 minutes before grilling to infuse it with zesty brightness throughout.
Allergies
Your Caribbean Salad from Chili's contains common allergens such as mustard in the Dijon mustard and possible sulfites in the canned black beans or roasted corn. The olive oil and honey are generally safe but may cause sensitivity in rare cases. If you have allergies to any specific ingredients like mustard or certain fruits, it's important to check with the restaurant or avoid this salad to prevent any adverse reactions.
Why this recipe?
Caribbean Salad from Chili's restaurant is popular for its vibrant mix of fresh greens, grilled chicken, pineapple, cheddar cheese, and tortilla strips, creating a perfect balance of sweet, savory, and crunchy textures. The tropical flavors paired with a tangy dressing provide a refreshing and satisfying meal option, appealing to both health-conscious customers and flavor seekers. You can replicate this salad at home to enjoy a restaurant-quality dish without the wait, while customizing ingredients to suit your taste or dietary needs. Making the copycat version is worth it for the unique combination of flavors and the opportunity to enjoy a popular Chili's favorite anytime.