Caribbean-Style Chicken Salad

Caribbean-Style Chicken Salad

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"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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Ingredients

1 h 42 m servings 462 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

17
  1. 20 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

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

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 th...

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 a...

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 di...

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 lov...

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 ...

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

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 ...

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 dress...

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.