Caribbean Chicken Salad Recimeal Recipes

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.

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!

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.

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.

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.

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.

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.

Steps:

• Combine chicken, rice, tomatoes, celery and raisins in large bowl.
• Beat oil, lime juice, curry powder, onion salt, dry mustard and hot pepper sauce with wire whisk until well blended. Add to chicken mixture; toss to coat. Cover.
• Refrigerate several hours or until chilled. Stir in peanuts just before serving.

Steps:

• In a blender, combine the first 9 ingredients; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a bowl or shallow dish. Add chicken and turn to coat; cover and refrigerate for up to 6 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-6 minutes on each side, basting frequently with the reserved marinade.

Steps:

• In small bowl, mix dressing ingredients until well blended.
• In 3- or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spoon dressing evenly over salad; sprinkle cashews over top.

Steps:

• In a large bowl, combine sour cream and confectioners' sugar; mixwell.
• Add the chicken, bananas, celery, pineapple chunks, mandarin oranges, coconut, cashew pieces, grapes and black pepper.
• Toss until thoroughly combined.
• Place the shredded lettuce on serving plates.
• Top with the chicken mixture.
• Serve.

Steps:

• Empty the cans of chicken into a large salad bowl, breaking up large chunks.
• Add the grapes, nuts, celery, oranges, and coconut.
• Add salad dressing and mix lightly.
• Refrigerate 1 hour if possible to allow flavors to blend.
• Be sure to refrigerate any leftovers promptly.
• *I use whatever kind of nuts I happen to have on hand-- pecans, walnuts, cashews.
• All are good and bring their own unique flavor to the salad.