Caribbean Chicken Salad W 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:

• 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.

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!

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:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

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.

Steps:

• In 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes.
• In jar with tight-fitting lid, shake dressing ingredients. Drizzle over salad; serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; drizzle salad with dressing just before serving.

Steps:

• 1.) Sprinkle the chicken with the jerk seasoning, 1 tsp of the oil, and 1 tbsp of the lime juice. Rub in the seasonings. Let stand for 15 minutes. 2.) Coat a stovetop grill pan with cooking spray. Warm over med-high heat for 3 minutes. Add the chicken and cook, turning once, for 10 to 12 minutes or until a thermometer inserted in the thickest portion registers 165 degree F. Remove from the pan to a clean plate. 3.) Whisk the orange juice, honey, salt, remaining 2 tbsp oil, and remaining 2 tbsp lime juice in a large bowl. Add the onion and greens and toss to coat well. 4.) Cut the chicken into 1/4" thick diagonal slices. Pour any chicken juices from the plate into the salad. Add the mango and avocado to the salad and toss gently again. Divide the salad among 4 plates and top each with equal portions of the chicken.

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.

Steps:

• Mix 2 Tbsp. dressing, allspice, cumin and pepper until blended. Brush mixture evenly on chicken.
• Heat nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF). Cut into thirds.
• Arrange chicken, beans and avocado on individual salad plates or platter. Top with cheese; drizzle with remaining dressing.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
• In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
• Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.