Caribbean Chicken Salad Recipes

CARIBBEAN CHICKEN SALAD

Steps:

• Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
• Heat oil in large skillet over medium-high heat. Cook chicken in oil 10 to 12 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
• Toss salad greens, peaches, onion and bell pepper in large bowl; divide evenly among 8 plates. Top with chicken. Drizzle with vinaigrette.

CARIBBEAN CHICKEN SALAD WITH MANGO DRESSING

Steps:

• Place the soy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine. Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side. Let marinade for 30 minutes or refrigerate overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
• Place the sliced red onions in a small bowl with water. Let sit while you prepare the rest of the salad (this mellows the red onions' bite, while maintaining their flavor; if you like the taste of raw red onion as is, you can feel free to skip this step).
• Make the dressing: Puree the mango, lime juice, honey, cumin, coriander, and cayenne in your food processor until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired. Use for salad, then store leftovers in an airtight container in the refrigerator for up to 1 week. Shake well before using.
• Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Remove the chicken from the marinade, lightly shake off the excess, and grill for about 2 minutes per side, until cooked through (see ingredient notes for more information about length of cooking time). Remove to plate and let stand for 5 minutes. Cut into bite-sized pieces and set aside.
• In a large bowl, combine the romaine, red bell pepper, black beans, and red onion. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.

CARIBBEAN CHICKEN SALAD

Steps:

• Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
• In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
• In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
• Preheat the grill for high heat.
• 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.
• Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

CARIBBEAN CHICKEN SALAD

Steps:

• Whisk lime juice, honey, vinegar, garlic, salt, and pepper. Drizzle in oil, whisking until thickened.
• Place 1/4 c dressing in a shallow dish. Add chicken and marinate, covered, in fridge for 1 hour.
• Heat grill to medium and oil rack. Grill Chicken for 6 minutes per side, until cooked through, or broil for 5 min per side.
• Cool slightly, then cut into 1/2"-thick slices.
• Put remaining ingredients and chicken into a bowl. Drizzle with remaining dressing.
• Optional: Stuff salad into pitas and serve!

CARIBBEAN CHICKEN SALAD W/ FAT-FREE DRESSING

Steps:

• Whisk together dressing ingredients, set aside.
• Toss salad ingredients together OR layer in order listed into clear serving bowl.
• Pour dressing over salad and serve.

CARIBBEAN CHICKEN SALAD

Steps:

• Place the chicken in a bowl, and cover with the teriyaki marinade sauce.
• Marinate at least 2 hours in the refrigerator.
• In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro.
• Cover salsa, and refrigerate.
• In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice.
• Cover dressing, and refrigerate.
• Preheat the grill for high heat.
• 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.
• Arrange mixed salad greens on plates.
• Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks.
• Break tortilla chips into large chunks, and sprinkle over salads.
• Lay some of the grilled chicken strips on each salad.
• Finally, drizzle dressing over each salad, and serve.

CARIBBEAN CHICKEN SALAD

Steps:

• Empty the cans of chicken into a large salad bowl, breaking up large chunks.
• Add the grapes, nuts, celery, oranges, and coconut.
• Add salad dressing and mix lightly.
• Refrigerate 1 hour if possible to allow flavors to blend.
• Be sure to refrigerate any leftovers promptly.
• *I use whatever kind of nuts I happen to have on hand-- pecans, walnuts, cashews.
• All are good and bring their own unique flavor to the salad.