Caribbean Chicken Salad

  • Yield servings


Mango Vinaigrette:
1 tablespoon minced shallot
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt, divided
2 tablespoons lime juice
1 cup diced mango
1/4 cup champagne vinegar
1 tablespoon finely chopped cilantro
1/8 teaspoon cayenne pepper
Chicken Salad:
6 -- boneless, skinless chicken breast halves
1 cup guava nectar
2 tablespoons lime juice
2 tablespoons hot pepper sauce
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 -- jicama, peeled and julienne
1/2 cup thinly sliced red onion
1 cup diced tomatoes
2 -- avocados, diced
4 cups shredded romaine lettuce


To prepare the Mango vinaigrette, combine the shallot, olive oil, salt, lime juice, mango, champagne vinegar, cilantro and the cayenne pepper in the bowl of a small food processor or blender; process mixture until smooth. Set aside.

To prepare the chicken, place the chicken in a shallow baking dish or zipper top plastic bag. In a measuring cup, whisk together the guava nectar, lime juice, hot pepper sauce, extra virgin olive oil, 1/2 teaspoon of the salt and pepper. Pour over the chicken, turn to coat then marinate for at least 30 minutes.

Preheat an oven broiler. Remove the chicken from the marinade and arrange the chicken in a single layer on a broiling pan. Broil the chicken about 6 inches from the broiler, turning once, until cooked through about 12-14 minutes

To assemble the salad, in a large bowl combine the jicama, red onion, tomatoes, diced avocado and the shredded romaine lettuce. Toss the salad with half of the dressing. Spread the salad onto a large serving platter.

Carve the broiled chicken into 1/2 inch thick slices and fan over the dressed salad. Drizzle the remaining vinaigrette over all. Season with remaining salt

Yield: 6-8 servings



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