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	Chili's Grilled Caribbean Chicken Salad 4 boneless chicken breast halves (skinless) 2/3 cup teriyaki marinade 3 cups romaine lettuce shredded 4 cups green leaf lettuce shredded 1 cup chopped red cabbage 6 oz. can pineapple chunks tortilla chips PICO DE GALLO: 2 medium ripe tomatoes diced 2/3 cup diced sweet onion 2 teaspoons diced fresh jalapeno pepper 3 teaspoons finely chopped fresh cilantro 1/4 tsp salt Mix ingredients in a small bowl. Cover and chill in refrigerator. HONEY LIME DRESSING: 1/4 cup dijon style mustard 1/4 cup honey 1-1/2 teaspoons of sugar 2 tablespoons olive oil 2 tablespoons cider vinegar 2 teaspoons lime juice Mix all the ingredients in a plastic (non metal) bowl with an electric mixer, Cover and chill in refrigerator. Marinate the chicken in the teriyaki for at least two hours.Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4-;5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.
	Chili's Chicken Enchilada Soup 1/2 cup Canola oil 1/4 cup Chicken stock or broth concentrate 3 cups diced sweet Onions 21/4 teaspoons ground Cumin 2 teaspoons Chili Powder 2 teaspoons finely chopped Garlic 1/2 teaspoons Cayenne pepper 21/4 cups Masa Harina 4 quarts warm Water (divided) 2 cups crushed ripe red Tomatoes 1/2 lb. American cheese, cubed 3 lb. cooked, diced chicken In a 2 gallon pot, add oil, onion, chicken base and spices. Saute until onions are clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps are dissolved. Add to onions, bring to boiling. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, add chicken; heat well. Makes 1 1/2 gallons or 15-20 servings.

	Chili's Monterey Chicken This recipe is listed as per individual serving so it is for only 1 single chicken breast, adjust quantities for as many breasts you want to prepare. 1 Boneless skinless Chicken Breast 2 tsp. Barbeque sauce 2 slices of well crisped Bacon 1/4 cup mixture of Monterey Jack and Sharp Cheddar Cheese Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.
	Chili's Nacho Burger Pico de Gallo: 2 ripe tomatoes diced 1/2 cup diced sweet onion 2 teaspoons finely diced fresh jalapeno pepper, 2 teaspoons minced fresh cilantro 1/8 teaspoon of salt Guacamole: 2 small or 1 large ripe avocado 2 tablespoons Breakers sour cream 1/4 cup diced ripe tomato 1/2 teaspoon diced jalapeno 1/4 teaspoon chopped fresh cilantro 1/4 teaspoon real lemon juice 1/8 teaspoon sea salt Chili Queso: 3 ounces lean ground beef 1 teaspoon all purpose flour pinch of salt pinch of ground black pepper 16 ounce bottle Cheez Whiz 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika The Burger 2 pounds lean ground beef 4 large sesame seed buns 2 1/4 cups lettuce, shredded 1 1/2 tablespoons real mayonnaise 2 chopped green onions tortilla chips 3 fresh sliced jalapenos 1. Prepare the pico de gallo by combining all of the ingredients in a small bowl and mix gently. Cover the bowl and chill in the fridge. 2. Next make the guacamole by smashing up most of the avocado in a small bowl, leave some unsmashed lumps. Add the rest of the ingredients to the avocado and mix. 3. The chili queso is next. Mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder in a bowl. Work the dry ingredients into the ground beef. Brown the beef in a skillet over medium heat for about 6 minutes. Crumble the beef as it cooks until it's brown. 4. Melt Cheez Whiz with 2 tablespoons of milk with low heat in a saucepan. When these have been combined, add the rest of the queso ingredients. Heat, stirring often until cheese is smooth and creamy, cover saucepan and remove from heat. 5. Pre heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face down on the heat. 6. Separate the ground beef into four 8-oz portions. Roll each into a ball and pat down into a circular patty. Cook the patties for 6−8 minutes on each side. Salt and pepper each burger patty lightly. 7. Build the burger open faced in the order listed below beginning with the bottom bun: On Bottom Bun: 1/2 cup shredded lettuce hamburger patty 3 tablespoons chili queso 4 or 5 crumbled tortilla chips 2 teaspoons chopped green onion On Top Bun: 1/2 tablespoons of mayonnaise 3 tablespoons pico de gallo 3 tablespoons guacamole 4 jalapeno slices Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping. Makes 4 burgers.
	Chili's Steak Fajitas
	Mix together in a bowl: 1 cup fermented soy sauce 1/4 cup honey 1 tbsp Worcestershire sauce 1 tsp fine minced garlic 1 tsp freshly ground ginger root 1 cup warm water In sealable bowl or bag, place a 2 lb. thin sirloin or flank steak Pour sauce (reserve 1/4 cup) over steak. Cover, and allow to marinate overnight in refrigerator. Drain meat and slice into thin strips. Heat a large skillet over medium high. Add marinated and sliced meat along with: 1 red sweet bell pepper, cut into strips 1 green bell pepper, cut into strips 1 medium sweet onion, thinly sliced Stir-fry just until meat is done, adding reserved marinade as needed to prevent sticking. Serve with heated flour tortillas.