Caribbean Chicken Salad W Fat Free Dressing Recipes

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.

Steps:

• Whisk together dressing ingredients, set aside.
• Toss salad ingredients together OR layer in order listed into clear serving bowl.
• Pour dressing over salad and serve.

Steps:

• 1. Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken seal bag and shake until chicken is evenly coated.2. Heat oil in 10-inch nonstick 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.3. Toss salad greens, mango, onion and bell pepper in large bowl divide among 4 plates. Top with chicken. Drizzle with vinaigrette.FOOD for THOUGHT Loaded with mango and bell pepper, this salad is a tasty source of vitamins A and C. Vitamin C helps promote healthy gums, blood vessels, bones and teeth and can also help us to absorb iron better."I always have boneless, skinless chicken breasts on hand, ready for an easy, quick meal." -JUDY O.NUTRITION FACTS: High in vitamins A and C good source of fiber1 Serving: Calories 240 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 70mg Sodium 550mg Potassium 490mg Carbohydrate 19g (Dietary Fiber 3g) Protein 26g % DAILY VALUE: Vitamin A 52% Vitamin C 94% Calcium 6% Iron 12% Folic Acid 16% Magnesium 10% DIET EXCHANGES: 3 Lean Meat, 1 Vegetable, 1 Fruit.Helpful For These Side Effects: (n)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

Steps:

• Preheat oven to 350°F.
• Combine soups and broth in a bowl; set aside.
• Place half of chicken in a lightly greased 13"x9" baking pan; top with half of stuffing and half of soup mixture. Repeat layers, ending with soup mixture.
• Bake for one hour.