A quick, tasty and colorful chicken salad!
Grilled Chicken Caribe Salad
- 4 skinless/boneless chicken breast halves
2 bags pre-cut, washed salad greens
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons citrus dressing (recipe follows)
12 tomato wedges
4 tablespoons thinly sliced yellow bell pepper
4 tablespoons thinly sliced red bell pepper
4 tablespoons thinly sliced Bermuda onion
1 cup diced fresh papaya
4 tablespoons cilantro sprigs
1 teaspoon toasted sesame seeds
- Preheat gas or charcoal grill.
- Season the chicken with salt and pepper.
Brush chicken with oil; place on grill and cook, turning, about
3 to 5 minutes on each side, or until cooked throughout.
- While chicken grills, toss the lettuce
with dressing. Mound onto 4 plates or into 4 bowls. Garnish with
remaining ingredients.
- Slice chicken into serving size pieces
and place on salad.
Makes 4 servings.
- Citrus Dressing:
2 tablespoons honey
2 tablespoons fresh lime juice
1/2 teaspoon Dijon mustard
1/2 teaspoon grated ginger
1/4 teaspoon finely minced fresh garlic
1 tablespoons lite soy sauce
1/4 teaspoon round cumin
1/4 teaspoon coarse salt
2 tablespoons chopped cilantro
1/2 teaspoon sesame oil
1/2 cup canola oil
- Place all the ingredients except the canola
oil in a blender and puree. With the blender running, slowly
add the oil to emulsify. Remove to a container and chill 1 hour
before using. Stir before using.
Nutritional Information, Per Serving: 370
calories; 16 g fat; 2 g saturated fat; 22 g carbohydrate; 7 g
fiber
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
