Gluten Free Layered Caribbean Chicken Salad Recipes
LAYERED CARIBBEAN CHICKEN SALAD
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
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
Make and share this Caribbean Chicken Salad recipe from Food.com.
Provided by Charlotte J
Categories Chicken Breast
Time 36m
Yield 4 serving(s)
Number Of Ingredients 15
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 404.7, Fat 11.8, SaturatedFat 1.6, Cholesterol 37.8, Sodium 1740.2, Carbohydrate 59.1, Fiber 3.5, Sugar 38.3, Protein 18.4
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