Flat Belly Caribbean Chicken Salad Recipe 455 Recipes

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.

FLAT BELLY- CARIBBEAN CHICKEN SALAD RECIPE - (4.5/5)

Steps:

• 1.) Sprinkle the chicken with the jerk seasoning, 1 tsp of the oil, and 1 tbsp of the lime juice. Rub in the seasonings. Let stand for 15 minutes. 2.) Coat a stovetop grill pan with cooking spray. Warm over med-high heat for 3 minutes. Add the chicken and cook, turning once, for 10 to 12 minutes or until a thermometer inserted in the thickest portion registers 165 degree F. Remove from the pan to a clean plate. 3.) Whisk the orange juice, honey, salt, remaining 2 tbsp oil, and remaining 2 tbsp lime juice in a large bowl. Add the onion and greens and toss to coat well. 4.) Cut the chicken into 1/4" thick diagonal slices. Pour any chicken juices from the plate into the salad. Add the mango and avocado to the salad and toss gently again. Divide the salad among 4 plates and top each with equal portions of the chicken.

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.

CARIBBEAN CHICKEN CAESAR SALAD

Steps:

• Combine chicken and 1/4 cup pina colada mix. In a large skillet coated with cooking spray, cook and stir chicken mixture over medium heat until chicken is no longer pink. Remove from the heat; set aside., Combine the tangerines, celery, pineapple, onion and olives in a large bowl. In a small bowl, combine the lemon juice, mayonnaise, cheese, garlic, salt, pepper and the remaining pina colada mix., Add chicken and romaine to the tangerine mixture; drizzle with dressing and toss to coat.

FLAT BELLY - THE BEST GRILLED CHICKEN BREAST RECIPE - (4.4/5)

Steps:

• 1.) Prepare the grill for med-hot direct-heat grilling (see note below). 2.) To prepare the chicken, lightly pound the chicken to an even thickness using a meat mallet or the heel of your hand. toss the chicken with the oil and sprinkle with the salt and pepper. Set over the heat on a grill rack that has been coated with oil. grill for 5 to 6 minutes per side or until the chicken is well marked and a thermometer inserted in the thickest part registers 165 degree F. 3.) To prepare the sauce, combine the basil, vinegar, shallots, mustard, honey salt, and pepper in a small bowl. Whisk in the oil to combine. Spoon over sliced grilled chicken breasts. NOTE: To coat the grill with a thin layer of oil, which will help prevent sticking, crumple a ball of foil, drizzle with a tsp of vegetable oil, and rub onto the surface of the grill with a pair of tongs.

FLAT BELLY - CHICKEN W/ROMESCO SAUCE RECIPE - (4.6/5)

Steps:

• 1.) Toast the garlic and bread in a large nonstick skillet over medium heat for 5 minutes or until lightly browned, stirring occasionally. Add the almonds and continue cooking and stirring for 3 minutes or until the almonds are toasted. Transfer to a food processor fitted with a metal blade or a blender. Add the peppers, tomato, vinegar, paprika, salt, and oil and puree. Set aside. 2.) Coat the same skillet with olive oil cooking spray and return to medium heat. Add the chicken and cook, turning once, for 5 minutes or until browned. Remove to a plate. Add the reserved almond mixture and bring to a simmer over medium heat. 3.) Return the chicken to the skillet. Cover and simmer for 10 minutes or until a thermometer inserted in the thickest portion registers 165 degree F.