Caribbean Chicken Caesar Salad Recipes

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CARIBBEAN CHICKEN SALAD

With just a few things done ahead of time, your dinner can be a breeze.

Provided by Marcy Dzurisin

Categories     Salad

Time 2h45m

Yield 4

Number Of Ingredients 15



Caribbean Chicken Salad image

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 442.9 calories, Carbohydrate 68.8 g, Cholesterol 33.6 mg, Fat 11.3 g, Fiber 4.8 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1561.1 mg, Sugar 44.2 g

2 skinless, boneless chicken breast halves
½ cup teriyaki marinade sauce
2 tomatoes, seeded and chopped
½ cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
¼ cup Dijon mustard
¼ cup honey
1 ½ tablespoons white sugar
1 tablespoon vegetable oil
1 ½ tablespoons cider vinegar
1 ½ teaspoons lime juice
¾ pound mixed salad greens
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

CLASSIC CHICKEN CAESAR SALAD

A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 10m

Yield 4

Number Of Ingredients 5



Classic Chicken Caesar Salad image

Steps:

  • Cover 4 plates with lettuce.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g

6 cups tightly packed chopped romaine lettuce
1 pound cooked boneless skinless chicken breasts, cut into strips
½ cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese
½ cup seasoned croutons
¼ cup KRAFT Creamy Caesar Dressing

GRILLED CHICKEN CAESAR SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Grilled Chicken Caesar Salad image

Steps:

  • Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

Nutrition Facts : Calories 610, Fat 44 grams, SaturatedFat 9 grams, Cholesterol 85 milligrams, Sodium 565 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 36 grams

3 cloves garlic
1/2 cup extra-virgin olive oil, plus more for brushing
2 to 4 anchovy fillets, chopped
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 pound skin-on, boneless chicken breasts
4 (1/2-inch-thick) slices focaccia or whole-wheat Italian bread
4 romaine lettuce hearts, halved lengthwise
3/4 cup freshly grated parmesan cheese, plus more for garnish

CHICKEN CAESAR SALAD

You'll find this salad makes a nice addition to any brunch buffet. The robust Caesar dressing adds some "zest" to the mild flavors of chicken and vegetables.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 11



Chicken Caesar Salad image

Steps:

  • In a large bowl, combine the first eight ingredients. Just before serving, stir in lettuce, onion and carrot; toss to coat.

Nutrition Facts :

2 cups cooked chicken strips
2 anchovy fillets, finely chopped, optional
1/2 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 large bunch romaine lettuce, torn
1 small red onion, sliced into rings
1 carrot, julienned

CHICKEN CAESAR SALAD

A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 25m

Number Of Ingredients 9



Chicken Caesar salad image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
  • Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
  • Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
  • Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
  • Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
  • Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
  • Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
  • Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

1 medium ciabatta loaf (or 4 thick slices crusty white bread)
3 tbsp olive oil
2 skinless, boneless chicken breasts
1 large cos or romaine lettuce, leaves separated
1 garlic clove
2 anchovies from a tin
medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
5 tbsp mayonnaise
1 tbsp white wine vinegar

CARIBBEAN CHICKEN SALAD

Work that skillet with the chicken and seasonings, and you'll cruise upon Island flavors to brag about without leaving home!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 27m

Yield 8

Number Of Ingredients 8



Caribbean Chicken Salad image

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.

Nutrition Facts : Calories 205, Carbohydrate 14 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 850 mg

2 pounds boneless skinless chicken breast halves, cut into 1/2-inch strips
1/4 cup blackened seasoning blend
2 tablespoons vegetable oil
8 cups bite-size pieces mixed salad greens
3 cups peeled and diced fresh peaches
1 cup sliced red onion
1 medium red bell pepper, chopped
1 1/3 cups fruit-flavored vinaigrette

CHICKEN CAESAR SALAD

With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 45m

Number Of Ingredients 10



Chicken Caesar Salad image

Steps:

  • Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
  • Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
  • Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
  • Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
  • If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.

Nutrition Facts : Calories 349 g, Fat 19 g, Fiber 2 g, Protein 23 g

4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups)
3 tablespoons olive oil
Coarse salt and ground pepper
4 chicken cutlets (each 2 to 3 ounces and 1/2 inch thick)
1 package romaine lettuce hearts (18 to 20 ounces)
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup reduced-fat mayonnaise
1/4 cup grated Parmesan
2 anchovy fillets, roughly chopped (optional)
1 small garlic clove

CARIBBEAN CHICKEN CAESAR SALAD

"A friend of mine loved the food served at her wedding reception. Afterward, we re-created the menu, including this salad with its refreshing citrus accent."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14



Caribbean Chicken Caesar Salad image

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.

Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 233mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup thawed nonalcoholic pina colada mix, divided
1 cup tangerine or mandarin orange segments
1 celery rib, chopped
2 tablespoons crushed pineapple
1 green onion, chopped
4 pitted ripe olives, sliced
2 tablespoons plus 2 teaspoons lemon juice
4 teaspoons mayonnaise
2 teaspoons grated Parmesan cheese
1 to 2 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups torn romaine or iceberg lettuce

CHICKEN CAESAR SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Number Of Ingredients 20



Chicken Caesar Salad image

Steps:

  • 1. Coat chicken with Lemon-Pepper Slather sealed in plastic bag. Refrigerate for 2 or up to 24 hours.
  • 2. Preheat a grill to medium.
  • 3. Soak anchovy fillets in cold water 5 minutes. Pat dry, chop coarsely, and place in a large salad bowl. Place egg in a small saucepan with water to cover. Bring just to a boil over medium-high heat, drain, and crack egg into bowl. Discard shell and any attached cooked white. Crush 1 garlic clove, sprinkle with 34 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Add to bowl. Add lemon juice and Worcestershire and slowly whisk in oil until creamy. Season with salt and black pepper to taste and refrigerate.
  • 4. Pat chicken dry; season with salt and black pepper. Grill chicken, turning once, until cooked through, about 4 minutes per side. Remove to a cutting board.
  • 5. Brush bread with olive oil and grill, turning occasionally, until toasted. Halve remaining garlic clove and rub onto toast. Season with salt to taste and break into bite-size croutons.
  • 6. Add lettuce to salad bowl; toss to combine. Sprinkle with cheese and croutons, toss, and divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Top with shaved Parmesan and serve immediately.
  • Pulse peppercorns in a spice grinder until coarsely ground. Add salt and sugar and pulse a few more times. Transfer to a bowl and stir in olive oil, lemon zest, and garlic. Heat in microwave, (do not let boil), about 45 seconds. Cool before using.

4 boneless, skinless chicken breast halves (about 13/4 pounds)
Lemon-Pepper Slather (recipe below)
2 anchovy fillets
1 large egg
2 medium cloves garlic, peeled
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Juice of 1 lemon (about 3 tablespoons)
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil, plus 2 tablespoons
3 romaine lettuce hearts, torn into pieces
4 3/4-inch-thick slices sourdough bread
2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese, plus 2-ounces, shaved
1 teaspoon white peppercorns
1 1/2 teaspoons coarse sea salt
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup finely grated lemon zest (from 4 large lemons)
2 cloves garlic, crushed

CARIBBEAN CHICKEN SALAD

Dressing made with lime and curry powder gives this chicken and rice salad island flavor. Golden raisins, tomatoes and peanuts add color and crunch.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 12



Caribbean Chicken Salad image

Steps:

  • Combine chicken, rice, tomatoes, celery and raisins in large bowl.
  • Beat oil, lime juice, curry powder, onion salt, dry mustard and hot pepper sauce with wire whisk until well blended. Add to chicken mixture; toss to coat. Cover.
  • Refrigerate several hours or until chilled. Stir in peanuts just before serving.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 580 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 9 g, Protein 15 g

1-1/2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
2 cups cooked rice
1 medium tomato, chopped
2 stalks celery, sliced
1/2 cup golden raisins
1/3 cup oil
2 Tbsp. lime juice
2 tsp. curry powder
1/2 tsp. onion salt
1/2 tsp. dry mustard
1/4 tsp. hot pepper sauce
1/4 cup PLANTERS Salted Peanuts, chopped

CARIBBEAN GRILLED CHICKEN SANDWICH (OR SALAD)

I saw this sandwich on a menu at a restaurant, and wrote down the description. After some research I came up with this. I am convinced the restaurant sandwich couldn't have been better! Its an amazing dish! We left off the bun and placed all the ingredients on a plate, salad style.I know it would be out of this world on a hawaiian bun, but we can't have bread..( sigh) It also listed swiss cheese as an ingredient, and altho we didn't use it, I did post it as part of the recipe.Time does not include marinating time, nor the time to cube the mango.

Provided by Lou6566

Categories     Lunch/Snacks

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 15



Caribbean Grilled Chicken Sandwich (Or Salad) image

Steps:

  • Mix together the ingredients for the marinade. Place chicken pieces in it and refrigerate for 4 hours, being sure it is covered with marinade.
  • Mix together the ingredients for the mango mayo, and place in refrigerator.
  • when chicken has finished marinading, grill it,and the pineapple slices til they are both perfect.
  • For sandwich:
  • place Chicken on bun, cover with swiss cheese, and top with pineapple slice, tomato slices, lettuce, onion slices, and top with mango mayo.
  • for salad:.
  • place lettuce, tomato slices, and onion slices on plate. Add chicken, and top with the cheese, then the pineapple slice. Dollop the mango mayo over all.

Nutrition Facts : Calories 738.7, Fat 45.4, SaturatedFat 12.5, Cholesterol 126.2, Sodium 369.7, Carbohydrate 45.1, Fiber 5.6, Sugar 27.9, Protein 41.5

1/4 cup orange juice
2 tablespoons oil
1 teaspoon lemon peel, finely shredded if fresh
2 tablespoons lemon juice
2 garlic cloves, minced
1/4 cup mayonnaise
1/2 ripe mango, diced
2 teaspoons fresh lime juice
2 large boneless chicken breasts
2 pineapple slices
2 slices swiss cheese
4 tomatoes, slices
2 slices red onions, large slices
lettuce
2 hawaiian rolls, if making sandwiches

CARIBBEAN CHICKEN SALAD

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.

Provided by mosma

Categories     Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12



Caribbean Chicken Salad image

Steps:

  • Whisk lime juice, honey, vinegar, garlic, salt, and pepper. Drizzle in oil, whisking until thickened.
  • Place 1/4 c dressing in a shallow dish. Add chicken and marinate, covered, in fridge for 1 hour.
  • Heat grill to medium and oil rack. Grill Chicken for 6 minutes per side, until cooked through, or broil for 5 min per side.
  • Cool slightly, then cut into 1/2"-thick slices.
  • Put remaining ingredients and chicken into a bowl. Drizzle with remaining dressing.
  • Optional: Stuff salad into pitas and serve!

Nutrition Facts : Calories 580.6, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 91.3, Carbohydrate 56.2, Fiber 16.1, Sugar 19.6, Protein 35.6

1/4 cup lime juice
2 tablespoons honey
1 tablespoon red wine vinegar
1 garlic clove, minced
salt and pepper
1/4 cup olive oil
1 lb boneless chicken breast
1 fresh mango, peeled and cubed
1 (16 ounce) can black beans, rinsed and drained
1 red bell pepper, seeded and cut into thin strips
1/2 medium jicama, peeled and cut into thin sticks
1/2 head green leaf lettuce, washed, dried, and sliced

CAESAR SALAD ROAST CHICKEN

The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Salad     Roast     Poultry     Chicken     Anchovy     Mayonnaise     Mustard     Shallot     Parmesan     Lettuce     Lemon     Garlic     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 13



Caesar Salad Roast Chicken image

Steps:

  • Place a rack in lower third of oven; preheat to 450°F. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.
  • Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
  • Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 45-55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°F). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.
  • Reduce oven temperature to 400°F. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
  • Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12-15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
  • Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.

8 anchovies, mashed to a paste
8 garlic cloves, finely grated
6 Tbsp. mayonnaise, divided
1 Tbsp. Dijon mustard, plus more for serving
2 Tbsp. extra-virgin olive oil, divided
1½ tsp. freshly ground black pepper, plus more
1 (3½-4-lb.) whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
Kosher salt
8 medium shallots, unpeeled, halved lengthwise
2 lemons, divided
1 oz. Parmesan, finely grated
4 oz. country-style bread, torn into (1½") pieces
2 romaine hearts, leaves separated, torn

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CHICKEN CAESAR SALAD - THE KITCHEN MAGPIE
Assembling The Chicken Caesar Salad. • Place the lettuce in a large bowl. • Toss the dressing until the lettuce is totally coated. • Top with the chicken, croutons, and the Parmesan. • Right …
From thekitchenmagpie.com


GRACE JERK CHICKEN WITH CAESAR SALAD DRESSING - ITZCARIBBEAN
Method. Cut each chicken breast into 5-6 large strips or goujons. Place in a shallow dish and add the Grace Jamaican Jerk Seasoning. Rub evenly over chicken strips. Cover tightly with cling …
From itzcaribbean.com


CARIBBEAN GRILLED CHICKEN SALAD – LEMON TREE DWELLING
Instructions. (Optional) Combine ingredients for marinade; pour over chicken breast and marinate 1 hour or overnight. Grill chicken until no longer pink. Assemble salad by …
From lemontreedwelling.com


CARIBBEAN CHICKEN CAESAR SALAD RECIPE | TASTE OF HOME
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From staging2.tasteofhome.com


CARIBBEAN CAESAR SALAD - DOLEFOODSERVICE
Directions. Broil or grill chicken breast 15 to 20 minutes or until chicken is no longer pink in center. Toss lettuce mixture and croutons from salad bag with pineapple and mango chunks, …
From dolefoodservice.com


CARIBBEAN SHREDDED JERK CHICKEN SALAD - FLAVOUR AND SAVOUR
Instructions. Whisk Citrus Vinaigrette ingredients together and set aside to allow flavours to blend. Shred Caribbean Jerk Chicken Breast with two forks or with an electric …
From flavourandsavour.com


CARIBBEAN-STYLE CHICKEN AND RICE SALAD - PINCH OF NOM
15M INS. 20M INS. 392KCAL. This salad is so tasty: it will feel like you’re having a holiday meal in the middle of the week! The protein-rich chicken keeps you feeling full and satisfied, while …
From pinchofnom.com


CARIBBEAN CHICKEN CAESAR SALAD - TASTE OF HOME
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From stage.tasteofhome.com


CARIBBEAN CHICKEN CAESAR SALAD RECIPE: HOW TO MAKE IT
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From preprod.tasteofhome.com


CHICKEN CAESAR SALAD RECIPE | MYRECIPES
Directions. To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, and bell pepper in a large bowl. To prepare vinaigrette, …
From myrecipes.com


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