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

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.

GRILLED JAMAICAN JERK CHICKEN SALAD

Steps:

• Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
• Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.

LAYERED CARIBBEAN CHICKEN SALAD

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.

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!