Grilled Chicken Caribe Salad
Recipe by National Chicken Council
Ingredients
- chicken
- 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
Instructions
-
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.
-
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
-
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.
Upload a photo
