A delicious, spicy hot and colorful Caribbean chicken and citrus salad. Recipe developed at the Art Institute of Pittsburgh, PA.

Caribbean Chicken and Citrus Salad

1 1/2 pounds chicken tenderloins
3/4 cup bottled Caribbean jerk marinade

 

Salad:
1 pound salad spring mix (about 8 cups)
1/2 cup mint leaves, torn
2 nectarines, sliced
2 pink grapefruit, peel and pith removed, segmented
2 navel oranges, peel and pith removed, segmented
1 mango, sliced
1/2 cup red onion, diced very finely

 

Dressing:
2 teaspoons ginger
2 tablespoons tarragon
1/3 cup rice vinegar
2 teaspoons Dijon mustard
2 tablespoons orange juice
1/4 teaspoon hot sauce
1 lemon, zested
1/2 teaspoon salt
1/8 cup extra virgin olive oil
1/4 cup canola oil

1. In shallow dish or container, place chicken and cover with jerk marinade. Cover and marinate in refrigerator for one hour, or up to overnight.
2. Make dressing by combining ginger, tarragon, rice vinegar, mustard, orange juice, hot sauce, lemon zest and salt in bowl of food processor or in blender. Blend, slowly adding oils until dressing is emulsified.
3. Drain chicken and discard marinade. In a large, non-stick skillet over medium-high heat, place chicken and cook, turning, until golden brown and done throughout, about 8 – 10 minutes. Remove chicken from heat and cool slightly.
4. In large bowl, combine greens, mint, nectarines, grapefruit, oranges, mango and onion. Add half of dressing and toss to combine. Add cooled chicken; toss salad again. Divide salad between four plates to serve. Pass extra dressing on the side, if desired.

Makes 4 servings.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.