Grilled Chicken Caribe Salad

  • Yield: 4 servings


4-- skinless, boneless chicken breast halves
2-- bags pre-cut, washed salad greens
1teaspoon coarse salt
1/4teaspoon ground black pepper
1/2cup olive oil
2tablespoons citrus dressing
12-- tomato wedges
4tablespoons thinly sliced yellow bell pepper
4tablespoons thinly sliced red bell pepper
4tablespoons thinly sliced Bermuda onion
1cup diced fresh papaya
4tablespoons cilantro sprigs
1teaspoon toasted sesame seeds
citrus dressing
2tablespoons honey
2tablespoons fresh lime juice
1/2teaspoon Dijon mustard
1/2teaspoon grated ginger
1/4teaspoon finely minced fresh garlic
1tablespoon lite soy sauce
1/4teaspoon ground cumin
1/4teaspoon coarse salt
2tablespoons chopped cilantro
1/2teaspoon sesame oil
1/2cup 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.