Caribbean Grilled Chicken Salad Recipes

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:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

Steps:

• Mix together the ingredients for the marinade. Place chicken pieces in it and refrigerate for 4 hours, being sure it is covered with marinade.
• Mix together the ingredients for the mango mayo, and place in refrigerator.
• when chicken has finished marinading, grill it,and the pineapple slices til they are both perfect.
• For sandwich:
• place Chicken on bun, cover with swiss cheese, and top with pineapple slice, tomato slices, lettuce, onion slices, and top with mango mayo.
• for salad:.
• place lettuce, tomato slices, and onion slices on plate. Add chicken, and top with the cheese, then the pineapple slice. Dollop the mango mayo over all.

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:

• 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 plastic or glass container, marinate chicken in the rum, lime juice, orange juice, sugar and cilantro. Chill/marinate for at least 6 hours Turn once halway through).
• Remove chicken from marinade (discard the marinade) and grill for about 6-8 minutes, (turning halfway through) or until done. If grilling is not possible, use your broiler.
• Allow chicken to cool completely and then dice chicken small.
• Place cooled, diced chicken in a mixing bowl. Add papaya, onion, coconut, raisins, sour cream, tarragon, pepper, salt and ginger. Toss well to evenly coat/mix.
• Chill or serve immediately.