Layered Caribbean Chicken 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

GLUTEN-FREE LAYERED CARIBBEAN CHICKEN SALAD

Zip up chicken salad with a three-ingredient dressing made from piña colada yogurt and jerk seasoning.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12



Gluten-Free Layered Caribbean Chicken Salad image

Steps:

  • In small bowl, mix dressing ingredients until well blended.
  • In 3- or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spoon dressing evenly over salad; sprinkle cashews over top.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

1 (6-oz.) container Yoplait® Original yogurt piña colada
1 1/2 to 2 tablespoons lime juice
1 teaspoon Caribbean jerk seasoning (dry)
3 cups shredded romaine lettuce
2 cups cubed cooked chicken
1 cup shredded Monterey Jack cheese (4 oz)
1 can (15 oz) black beans, drained, rinsed
1 1/2 cups diced peeled ripe fresh mango
1/2 cup chopped seeded plum (Roma) tomatoes (1 to 2 medium)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup thinly sliced green onions (8 medium)
1/2 cup cashews

TROPICAL LAYERED CHICKEN SALAD

This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck-always the first to go! -Frances Pietsch, Flower Mound, Texas

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 19



Tropical Layered Chicken Salad image

Steps:

  • Place the first five ingredients in blender. While processing, gradually add oil in a steady stream; set aside., Sprinkle chicken with 1/2 teaspoon salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces., Layer lettuce, chicken, pepper and mangoes in a 3-qt. dish. In a large bowl, gently combine avocado, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate 30 minutes. Just before serving pour vinaigrette over salad. If desired, sprinkle with tortilla chips.

Nutrition Facts : Calories 483 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 644mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.

1/2 cup chopped peeled mango
3 tablespoons seasoned rice vinegar
3 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons honey
1/3 cup olive oil
SALAD:
4 boneless skinless chicken breast halves (8 ounces each )
3/4 teaspoon salt, divided
1/2 teaspoon pepper
5 cups torn romaine
1 medium sweet red pepper
2 cups chopped peeled mangoes
3 medium ripe avocados, peeled and chopped
1/2 cup finely chopped red onion
1/4 cup minced fresh cilantro
1/4 cup minced seeded jalapeno pepper
2 tablespoons lime juice
Crushed tortilla chips, optional

LAYERED CHICKEN SALAD

This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 21



Layered Chicken Salad image

Steps:

  • In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

3 cups cubed cooked chicken, divided
2 cups torn lettuce
1 cup cooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/4 cup minced fresh parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small sweet red pepper, chopped
1 small green pepper, chopped
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
1/2 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley sprigs, optional

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