Caribbean-Style Chicken Salad

Caribbean-Style Chicken Salad

16
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"This is a great summer salad. It's really easy to make, and kids love it. I like to stuff the salad into pitas and serve it like that, but it can stand alone as well."

Ingredients

1 h 42 m {{adjustedServings}} servings 462 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Heat an outdoor grill for medium-high heat.
  3. 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.
  4. To serve, line a serving bowl with the green leaf lettuce and mound the chicken salad into the middle.
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Reviews

16
  1. 19 Ratings

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I used canned chicken breast and shred it apart because I was too lazy to grill. I substituted avocado because I didn't have any jicama and I also added chopped red onion. I just poured all th...

I decided to be one of the first to try this recipe out. I made a few changes though. I did not have jicama, so I used an avocado chopped up. I also added a tomato, some chopped red onion, and a...

This is an excellent salad. The grilled chicken was so good. I marinated it overnight because I really wanted it to have a good flavor. The first time I made it I bought jicama and was very di...