Cuban grilled chicken salad is a flavorful and refreshing dish that combines the vibrant flavors of Cuban cuisine with the health benefits of a fresh salad. This tantalizing salad is a symphony of textures and tastes, featuring succulent grilled chicken marinated in a zesty mojo sauce, crisp lettuce, sweet tomatoes, crunchy cucumbers, creamy avocado, and tangy red onions. Dressed with a delectable vinaigrette made with citrusy lime juice, aromatic garlic, and fragrant cilantro, this Cuban grilled chicken salad is a culinary delight that will transport your taste buds to the vibrant streets of Havana.
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CUBAN CHICKEN SALAD
This Cuban Chicken Salad is made with roasted red peppers and cilantro. Serve on crispy beds of fried, grated green plantains called Aranitas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Place the chicken in a medium saucepan, and cover with cold salted water. Place the pan over high heat, and bring the water to a boil. Reduce heat to medium; simmer until chicken turns opaque, about 8 minutes. Remove the chicken from the water; set aside until cool enough to handle. Cut into 1/8-inch dice, and set aside in a large bowl.
- Place the potatoes in a saucepan; cover with cold salted water. Place pan over high heat, and bring water to a boil. Reduce the heat to medium, and simmer potatoes until fork tender, about 10 minutes. Remove potatoes from water; set aside to cool. Peel, cut into fine dice, and add to the chicken.
- Add the diced red pepper, eggs, onion, peas, and cilantro to the chicken mixture. Season with salt and pepper. Add the mayonnaise, and mix until combined.
- Place about 1 tablespoon salad on top of each aranita. Garnish with julienned red peppers and cilantro leaves, and serve.
SPICED GRILLED SALMON WITH HEARTS OF PALM SALAD
Who can resist perfectly charred salmon seasoned with a bright, citrusy Cuban-style mojo? We made the marinade with lemons instead of the sour oranges typically used and paired the grilled fish with a colorful, refreshing hearts of palm and cherry tomato salad.
Provided by Food Network Kitchen
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. In a large bowl, whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic, shallots, cumin, cayenne, 1 teaspoon salt and half of the cilantro. Add the salmon and turn to coat. Let marinate 15 minutes at room temperature. Meanwhile, toss the hearts of palm and tomatoes in a bowl with the remaining 2 tablespoons olive oil, the juice of the remaining lemon, and the rest of the cilantro. Season with salt. Brush the grill with vegetable oil. Grill the salmon, round side down, until marked on the bottom, about 4 minutes. Turn and continue grilling until marked on the other side and cooked through, 2 to 3 more minutes. Divide the salmon among plates. Serve with the greens and hearts of palm salad; drizzle the juices from the salad over the greens.
Nutrition Facts : Calories 483, Fat 33 grams, SaturatedFat 6 grams, Cholesterol 89 milligrams, Sodium 1005 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 36 grams
GRILLED CUBAN BREAD SALAD
Provided by Bobby Flay
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat grill. Brush both sides of bread with olive oil and grill on first side until lightly golden brown. Turn over, sprinkle 1 tablespoon of the mixed herbs over each slice of bread. Meanwhile brush each tomato slice with oil and season with salt and pepper to taste. Grill for 1 minute on each side and immediately place 1 slice of tomato on top of each slice of herb-topped bread. Sprinkle 2 tablespoons of the cheese over the tomato, close the lid and grill until the cheese begins to melt. Toss mesclun in a few tablespoons of the vinaigrette and divide among 4 plates. Top each salad with a slice of the grilled bread and drizzle with the vinaigrette. Garnish with hard cooked eggs.
- Whisk all ingredients together and season with salt and pepper to taste.
CUBAN-STYLE GRILLED MOJO CHICKEN WITH GREENS, AVOCADOS AND MANGOES
Categories Salad Chicken Marinate Low Cal Backyard BBQ Orange Mango Cashew Avocado Grill Chill Grill/Barbecue Lettuce Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 19
Steps:
- Make dressing:
- Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
- Make chicken:
- Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Pour marinade into 13x9x2-inch glass baking dish and cool. Add chicken to marinade; turn to cnd cool. Add chicken to marinade; turn to coat. Cover chicken and refrigerate at least 1 hour and up to 3 hours.
- Combine mangoes and avocados in medium bowl. Add 6 tablespoons dressing and toss to coat.
- Prepare barbecue (medium-high heat). Remove chicken from marinade; discard marinade. Grill chicken until cooked through, about 5 minutes per side. Transfer chicken to work surface. Let stand 5 minutes. Cut each chicken piece crosswise into 1/3-inch-thick slices.
- Place lettuces in large bowl. Toss with enough dressing to coat thoroughly. Season to taste with salt and pepper; mound lettuces on 6 plates. Arrange 1 sliced chicken piece atop lettuces on each plate. Spoon mangoes and avocados alongside chicken. Sprinkle salads with cashews. Serve, passing any remaining dressing separately.
GRILLED CHICKEN CABBAGE SALAD
This is one of my go-to summer salads. It's great with almost any grilled meat and fruit you have on hand. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until juices run clear. Cool. , Cut chicken into thin strips. In a 4-qt. glass salad bowl, layer the cabbage, red pepper, celery, chicken and nectarines. , In a small bowl, combine the mayonnaise, orange juice, orange zest, garlic and salt. Spoon over salad. Sprinkle with almonds. Cover and refrigerate until serving.
Nutrition Facts : Calories 256 calories, Fat 16g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 221mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
MANGO & GRILLED CHICKEN SALAD
We live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch. -Sherry Little, Sherwood, Arkansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Toss chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat on each side until no longer pink, 3-4 minutes. Cut chicken into 1-in. pieces., Divide greens among 4 plates; drizzle with vinaigrette. Top with chicken, mango and peas; serve immediately.
Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
CUBAN GRILLED CHICKEN SALAD
I came up with this recipe to use leftover chicken in a way that combines all of the delicious Cuban flavors I grew up with.
Provided by COCOADAWN
Categories Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Toss the romaine with the onion, avocado, and peppers in a large bowl. Divide among four salad plates. Top each salad with a mound of black beans, some pineapple chunks, and the chopped chicken meat.
- Whisk together the olive oil with the garlic, salt, and pepper. Drizzle this dressing over each salad along with a little lime juice.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 25.6 g, Cholesterol 34.3 mg, Fat 14.8 g, Fiber 8 g, Protein 17.6 g, SaturatedFat 2.3 g, Sodium 1013.2 mg, Sugar 10.5 g
CUBAN GRILLED CHICKEN SALAD
I came up with this recipe to use leftover chicken in a way that combines all of the delicious Cuban flavors I grew up with.
Provided by COCOADAWN
Categories Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Toss the romaine with the onion, avocado, and peppers in a large bowl. Divide among four salad plates. Top each salad with a mound of black beans, some pineapple chunks, and the chopped chicken meat.
- Whisk together the olive oil with the garlic, salt, and pepper. Drizzle this dressing over each salad along with a little lime juice.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 25.6 g, Cholesterol 34.3 mg, Fat 14.8 g, Fiber 8 g, Protein 17.6 g, SaturatedFat 2.3 g, Sodium 1013.2 mg, Sugar 10.5 g
CUBAN CHICKEN LEGS OR BREAST
You can grill or bake them for a crowd. Marinate as many as you need over night. Serve them arranged in a spoke pattern around a green salad or fruit salad.
Provided by opera_vanderzee
Categories Chicken Thigh & Leg
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken under cold water and pat dry.
- Place the rest of the ingredients (except lemon slices) in a 2 1/2 gallon resealable plastic bag or large glass, plastic or ceramic or stainless steel bowl.
- Add the chicken legs.
- Seal or cover the bowl and let it marinate for a few hours or as long as overnight.
- Preheat oven to 400 with rack in middle of oven or prepare grill.
- Remove chicken from marinade and discard the marinade.
- Bake the chicken on a large rimmed baking pan with the lemon slices scattered over the chicken until lightly browned and cooked through about 40 minutes.
- You can make the chicken ahead of time and store in fridge, they will keep for 24 hours; reheat them in a 400 degree oven for 10 minutes or serve them cold.
Nutrition Facts : Calories 744.2, Fat 51.9, SaturatedFat 12.6, Cholesterol 260, Sodium 1309.5, Carbohydrate 14.8, Fiber 4.2, Sugar 1.3, Protein 58.5
CUBAN GRILLED CHICKEN SALAD
Make and share this Cuban Grilled Chicken Salad recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- prepare grill. Pound chicken out to ¼ inch thickness.
- Grill chicken until cooked through. Remove to plate and set aside.
- In food processor, combine lime juice, ¼ cup cilantro, sugar, garlic, chili powder, salt, and pepper. Pulse until garlic and cilantro are chopped. Add olive oil and any juices from the chicken.
- In salad bowl, combine beans, corn, red pepper and scallions. Toss to mix.
- Arrange lettuce on plates, spoon corn and beans over lettuce. Place chicken on top. Drizzle with dressing.
Nutrition Facts : Calories 488.6, Fat 26.1, SaturatedFat 4.7, Cholesterol 46.4, Sodium 628.9, Carbohydrate 41.9, Fiber 10.8, Sugar 4.6, Protein 26.1
Tips:
- Use a well-seasoned grill. This will help to impart flavor to the chicken and vegetables.
- Cook the chicken over medium-high heat. This will help to keep the chicken juicy and prevent it from drying out.
- Don't overcrowd the grill. This will help to ensure that the chicken and vegetables cook evenly.
- Flip the chicken and vegetables frequently. This will help to prevent them from burning.
- Use a meat thermometer to check the internal temperature of the chicken. The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
- Let the chicken and vegetables rest for a few minutes before serving. This will help to allow the juices to redistribute throughout the meat and vegetables.
Conclusion:
Cuban Grilled Chicken Salad is a flavorful and refreshing salad that is perfect for a summer meal. The chicken is grilled to perfection and then tossed with a variety of fresh vegetables, fruits, and a tangy dressing. This salad is sure to be a hit at your next party or potluck.
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