Recipe by Avigayil
"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."
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red wine vinegar
skinless, boneless chicken breast halves
ripe mango, peeled, pitted and diced
1 (15.5 ounce) can
black beans, drained and rinsed
red bell pepper, seeded and cut into thin strips
jicama, sliced into matchsticks
green leaf lettuce, rinsed and torn
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!
I thought this was way to sweet. I would've liked to eat the mango by itself.
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!
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.
We loved it! I added a bunch of cilantro, half a cucumber sliced in thin, long strips and (for my husband and I) one whole jalapeno, seeds and all, also sliced in long, thin strips. I really loved the addition of a little heat! I would add thinly sliced red onion if the jalapeno sounds to spicy for you. I served it in onion pita bread and even my son, who never eats salads, loved it!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Caribbean-Style Chicken Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 140
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