CARIBBEAN CHICKEN SALAD
Work that skillet with the chicken and seasonings, and you'll cruise upon Island flavors to brag about without leaving home!
Provided by Betty Crocker Kitchens
Categories Entree
Time 27m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 205, Carbohydrate 14 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 850 mg
LAYERED CARIBBEAN CHICKEN SALAD
For a tropical theme party or casual buffet, this colorful creation will bring a ray of sunshine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- In 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes.
- In jar with tight-fitting lid, shake dressing ingredients. Drizzle over salad; serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; drizzle salad with dressing just before serving.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1, Fiber 5 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g, TransFat 0 g
CARIBBEAN CHICKEN SALAD
With just a few things done ahead of time, your dinner can be a breeze.
Provided by Marcy Dzurisin
Categories Salad
Time 2h45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 68.8 g, Cholesterol 33.6 mg, Fat 11.3 g, Fiber 4.8 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1561.1 mg, Sugar 44.2 g
CARIBBEAN CHICKEN SALAD W/ FAT-FREE DRESSING
Tropical chicken salad. Makes 4 main meal serving or serves 8-10 as a side dish. Beautiful addition to a picnic or potluck! Adapted & lightened from Pillsbury website
Provided by Brooke the Cook in
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 274.2, Fat 3.8, SaturatedFat 1, Cholesterol 31.9, Sodium 42.8, Carbohydrate 40.7, Fiber 12.3, Sugar 11.4, Protein 21.7
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