Caribbean Style Chicken Salad Recipes

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

Ingredients

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

Caribbean Chicken Salad image

This is a great summer salad. It's really easy to make, and kids love it. I like to stuff the salad into pitas and serve it like that, but it can stand alone as well.

Provided by mosma

Categories Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup lime juice
2 tablespoons honey
1 tablespoon red wine vinegar
1 garlic clove, minced
salt and pepper
1/4 cup olive oil
1 lb boneless chicken breast
1 fresh mango, peeled and cubed
1 (16 ounce) can black beans, rinsed and drained
1 red bell pepper, seeded and cut into thin strips
1/2 medium jicama, peeled and cut into thin sticks
1/2 head green leaf lettuce, washed, dried, and sliced

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!

Nutrition Facts : Calories 580.6, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 91.3, Carbohydrate 56.2, Fiber 16.1, Sugar 19.6, Protein 35.6

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

Ingredients

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

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

Ingredients

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

CARIBBEAN CHICKEN AND BLACK BEAN SALAD

Caribbean Chicken and Black Bean Salad image

Fresh, colorful veggies join spiced-up chicken and canned black beans in this flavor-packed salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1/4 cup lime juice
2 tablespoons olive or vegetable oil
1 tablespoon honey
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 to 3 drops red pepper sauce
2 cups cut-up cooked chicken
1/4 cup chopped fresh cilantro
1 large tomato, chopped (1 cup)
1 medium avocado, peeled and chopped
1 small yellow summer squash, chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
Leaf lettuce

Steps:

In tightly covered container, shake all dressing ingredients until well blended.
In large bowl, toss all salad ingredients except lettuce. Pour dressing over salad; toss. Serve on lettuce leaves.

Nutrition Facts : Calories 370, Carbohydrate 31 g, Cholesterol 60 mg, Fat 1, Fiber 8 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 500 mg

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