Caribbean Chicken Salad W Fat Free Dressing Recipes

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CARIBBEAN CHICKEN SALAD



Caribbean Chicken Salad image

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

2 pounds boneless skinless chicken breast halves, cut into 1/2-inch strips
1/4 cup blackened seasoning blend
2 tablespoons vegetable oil
8 cups bite-size pieces mixed salad greens
3 cups peeled and diced fresh peaches
1 cup sliced red onion
1 medium red bell pepper, chopped
1 1/3 cups fruit-flavored vinaigrette

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



Layered Caribbean Chicken Salad image

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

4 cups torn romaine lettuce
3 cups cut-up cooked chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 1/2 cups chopped tomatoes
2 ripe medium mangoes, seed removed, peeled and chopped
1/3 cup vegetable oil
1/3 cup lime juice
1/4 cup chopped fresh cilantro
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon ground cinnamon, if desired
2 cloves garlic, finely chopped
Red pepper sauce, if desired

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



Caribbean Chicken Salad image

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

2 skinless, boneless chicken breast halves
½ cup teriyaki marinade sauce
2 tomatoes, seeded and chopped
½ cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
¼ cup Dijon mustard
¼ cup honey
1 ½ tablespoons white sugar
1 tablespoon vegetable oil
1 ½ tablespoons cider vinegar
1 ½ teaspoons lime juice
¾ pound mixed salad greens
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

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



Caribbean Chicken Salad W/ Fat-Free Dressing image

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

1 (6 ounce) container fat free pina colada yogurt
1 1/2 tablespoons lime juice
1 teaspoon caribbean jerk seasoning
4 cups romaine lettuce
6 ounces cooked chicken, chopped
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups mangoes, fresh chopped
1 cup fat-free cheddar cheese (4 ounces)
3 roma tomatoes, chopped and seeded
4 green onions, sliced
1/4 cup cashews (optional)

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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