Caribbean-Style Chicken Salad

Caribbean-Style Chicken Salad

15 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    12 m
  • Ready In

    1 h 42 m
Avigayil
Recipe by  Avigayil

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (15)

Rate This Recipe
armywife
12

armywife

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 the dressing over it and mixed it together. This is absolutely delicious and makes a great light and refreshing dinner on a warm day. I'll be eating this all summer!

Miriam
6

Miriam

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 disappointed with it. I left it out the second time. I added red onion and used a variety of peppers to help with cost. I made this for a baby shower for 40 women. I would suggest using half the beans and either use more mango or add pineapple. I even had a little marinade left over for another time.

boogygirl
6

boogygirl

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 about 1/2 cup chopped cilantro. The salad part was very good, but the chicken was only ok. I put it all on rice for dinner, and used it in a wrap the next day. I will deffinately make this again maybe using a different recipe for the chicken. The salad is amazing though and my 7 year old ate it two days in a row cleaning her plate. Very good!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 462 cal
  • 23%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 47.6 g
  • 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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