Caribbean-Style Chicken Salad (Jocqui Konemany)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 374.9
- Total Fat: 16.0 g
- Cholesterol: 55.0 mg
- Sodium: 457.1 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 8.2 g
- Protein: 30.3 g
View full nutritional breakdown of Caribbean-Style Chicken Salad (Jocqui Konemany) calories by ingredient
Introduction
This is a great summer salad. It's really easy to make, and kids love it. You can stuff the salad into pitas and serve it like that, but it can stand alone as well. This is a great summer salad. It's really easy to make, and kids love it. You can stuff the salad into pitas and serve it like that, but it can stand alone as well.Number of Servings: 4
Ingredients
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1/4 cup lime juice
1 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 pound skinless, boneless chicken breast halves
1 ripe mango, peeled, pitted and diced
1 (15.5 ounce) can black beans, drained and rinsed
1 red bell pepper, seeded and cut into thin strips
1/2 jicama, sliced into matchsticks
1/2 head green leaf lettuce, rinsed and torn
Directions
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.
Number of Servings: 4
Recipe submitted by SparkPeople user HCC_BIOL1322.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user HCC_BIOL1322.