Grilled Chicken Caribe Salad

  • Yield 4 servings


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
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
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 tablespoon lite soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon coarse salt
2 tablespoons chopped cilantro
1/2 teaspoon sesame oil
1/2 cup canola oil


  1. Preheat gas or charcoal grill.  Season the chicken with salt and pepper.  Brush chicken with oil; place on grill and cook, turning, about 3 – 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.
  2. Citrus Dressing:2 TBLS honey, 2 TBLS fresh lime juice, 1/2 tsp Dijon mustard, 1/2 tsp grated ginger, 1/4 tsp finely minced fresh garlic, 1 TBLS lite soy sauce, 1/4  tsp round cumin, 1/4 tsp coarse salt, 2 TBLS chopped cilantro, 1/2 tsp sesame oil, 1/2 cup canola oil
  3. 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.



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