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TSR Version of Chili's Grilled Caribbean Salad by Todd Wilbur

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large resealable plastic bag, shake chicken and teriyaki sauce together. | 2. Marinate in the refrigerator for at least two hours (preferably overnight). | 3. Combine lettuces and cabbage thoroughly in a large mixing bowl and chill. | 4. Grill marinated chicken approximately 4 to 5 minutes per side. | 5. Slice grilled chicken into thin strips. | 6. On 2-3 large serving plates, evenly divide chilled salad greens. | 7. Top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo and grilled chicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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