Best 11 Caribbean Chicken Salad Recipes

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-STYLE CHICKEN SALAD

Steps:

• Whisk together lime juice, red wine vinegar, garlic, honey, salt, and pepper until blended. Slowly whisk in olive oil until incorporated. Mix half of this dressing with the chicken breasts, cover, and refrigerate for 1 hour. Refrigerate the remaining dressing for later use.
• Heat an outdoor grill for medium-high heat.
• Grill chicken breasts until no longer pink, about 6 minutes per side. Set aside and allow to cool while proceeding with recipe. Toss together mango, black beans, bell pepper, and jicama in a large bowl with reserved dressing. Slice chicken into bite-sized pieces and toss with salad.
• To serve, line a serving bowl with the green leaf lettuce and mound the chicken salad into the middle.

LAYERED CARIBBEAN CHICKEN SALAD

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.

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.

CARIBBEAN CHICKEN AND BLACK BEAN SALAD

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.

GLUTEN-FREE LAYERED CARIBBEAN CHICKEN SALAD

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.

MANGO MADNESS SALAD WITH CARIBBEAN CHICKEN STRIPS

Steps:

• Prepare the marinade according to directions on package. Add your slices of chicken and marinate in refrigerator for 15 min. Peel and chop your mangos set aside 1 1/2 cups for salad. In a food processor or blender add the remainder of mango,champagne vinegar, and cilantro. Pulse these ingredients and stream in olive oil until the desired consistency. Add sugar, salt and pepper to taste. Set aside, place your green on a large platter and slice red onion and scatter on top of greens along with your mango chunks. Grill chicken strips until no longer pink. Place chicken strips on bed of greens and top with mango dressing and nuts. Enjoy!

CARIBBEAN CHICKEN SALAD

Steps:

• sprinkle the chicken with the jerk seasoning, 1 teaspoon of the oil, and 1 tablespoon of the lime juice. Rub in the seasonings. Let stand for 15 minutes. coat a stove-top grill pan with cooking spray. warm over medium-high heat for 3 minutes. add the chicken and cook, turning once, for 10-12 minutes or until cooked through. remove and place on plate. whisk the orange juice, honey, salt, remaining 2 tablespoons oil, and remaining 2 tablespoons lime juice in a large bowl. add the onion and greens and toss to coat well. cut the chicken into slices. pour any chicken juices from the plate into the salad. add the mango and avocado to the salad and toss again. divide the salad among 4 plates and top each with equal portions of the chicken.

CARIBBEAN GRILLED CHICKEN SALAD

Steps:

• Heat the BBQ grill (orcan usea nonstick frying pan) Dust the chicken breasts with the seasoning and tabasco. Let rest 15 minutes. Prepare vegetables and fruit. For the Mango: cut in half end to end. Remove pit. Half inch score each half, bend the skin back and scoop out cubes with a spoon reserving liquid to dress salad. Grill Chicken Breasts, 5-7 minutes until done. Let rest 5 minutes. Slice on the diaginal. Prepare Platter with the Salad Mix, Top with fruit and vegetables, Top with chicken slices. Serve salad dressing on the side and with french bread.

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.