READY IN ABOUT 1¾ hrs

Caribbean-Style Chicken Salad

Read Reviews (15)

"This is a great summer salad. It's really easy to make, and kids love it. I like to stuff the salad into pitas and serve it like that, but it can stand alone as well." — Avigayil

Directions

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.
Heat an outdoor grill for medium-high heat.
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.
To serve, line a serving bowl with the green leaf lettuce and mound the chicken salad into the middle.

Kitchen-Friendly View

PREP 30 mins
COOK 12 mins
READY IN 1 hr 42 mins

Reviews More Reviews

Most Helpful Positive Review

May 17, 2008

I used canned chicken breast and shred it apart because I was too lazy to grill. I substituted avocado because I didn't have any jicama and I also added chopped red onion. I just poured all the dressing over it and mixed it together. This is absolutely delicious and makes a great light and refreshing dinner on a warm day. I'll be eating this all summer!

—armywife

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Most Helpful Critical Review

Apr 07, 2010

I thought this was way to sweet. I would've liked to eat the mango by itself.

—mandee

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17 Ratings

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Sep 15, 2009

This is an excellent salad. The grilled chicken was so good. I marinated it overnight because I really wanted it to have a good flavor. The first time I made it I bought jicama and was very disappointed with it. I left it out the second time. I added red onion and used a variety of peppers to help with cost. I made this for a baby shower for 40 women. I would suggest using half the beans and either use more mango or add pineapple. I even had a little marinade left over for another time.

—Miriam

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May 09, 2007

I decided to be one of the first to try this recipe out. I made a few changes though. I did not have jicama, so I used an avocado chopped up. I also added a tomato, some chopped red onion, and about 1/2 cup chopped cilantro. The salad part was very good, but the chicken was only ok. I put it all on rice for dinner, and used it in a wrap the next day. I will deffinately make this again maybe using a different recipe for the chicken. The salad is amazing though and my 7 year old ate it two days in a row cleaning her plate. Very good!

—boogygirl

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Jun 10, 2010

YUM! This is so good. I fixed it per the recipe, and it is delicious. Next time I make it, and there will be a next time, I think I will marinate the chicken overnight. I will also make more of the marinade/dressing because I thought the lettuce could use a little dressing (but that's just personal taste). I might also marinate the black beans in some of the dressing to give them more of the yummy taste. Thanks for sharing - very good salad recipe!

—Liz

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Aug 03, 2009

This recipe was really good, but I have to agree with another reviewer. It definitely could use some cilantro, and I added in an extra splash of lime. Avocado would add a nice touch, also. With these additions, it has just the right flavor, texture, and lightness. Delicious!

—KATIECHILE

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Apr 11, 2011

This was absolutely delicious! I did have to make a few changes, left out the black beans because I was out, omitted garlic (due to a guest allergy) and added a dash of dry mustard to the dressing. I used leftover roasted chicken, marinated in the dressing for a couple of hours in the refrigerator before adding fruit. Also added diced papaya and mandarin oranges. Would also be great with either almonds or chopped cashews. Served with sourdough Wasa bread. A huge hit! Will definitely serve again!!! I also think the dressing would be amazing on a fruit salad.

—SUNSHINE6420

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Mar 24, 2010

I loved this...but felt it needed one more little thing...some thinly sliced purple onion. It added a nice color and great flavor. This one is a keeper.

—Debbie P

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Nutrition

Calories
462 kcal
23%

Carbohydrates
47.6 g
15%

Cholesterol
66 mg
22%

Fat
15.6 g
24%

Fiber
13.7 g
55%

Protein
34.6 g
69%

Sodium
657 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caribbean-Style Chicken Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 462
Calories from Fat: 140

% Daily Value *
Total Fat 15.6g 24 %
Saturated Fat 2.4g 12 %
Cholesterol 66mg 22 %
Sodium 657mg 26 %
Potassium 995mg 28 %
Total Carbohydrates 47.6g 15 %
Dietary Fiber 13.7g 55 %
Protein 34.6g 69 %
** Sugars 19.5g
** Vitamin A 79 %
** Vitamin C 141 %
** Calcium 11 %
** Iron 41 %
** Thiamin 32 %
** Niacin 161 %
** Vitamin B6 58 %
** Magnesium 34 %
** Folate 65 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.