Best 4 Caribbean Grilled Chicken Salad Recipes

**Tantalize your taste buds with a Caribbean culinary journey, embarking on a flavor-packed adventure with our tantalizing grilled chicken salad.**

Indulge in a symphony of tropical flavors as you explore a trio of delectable recipes, each offering a unique twist on this Caribbean classic. From the vibrant and zesty Grilled Chicken Salad with Mango Salsa, to the smoky and aromatic Grilled Chicken Salad with Jerk Dressing, and the refreshing and tangy Grilled Chicken Salad with Coconut Lime Dressing, these recipes are sure to transport you to the heart of the Caribbean.

**Grilled Chicken Salad with Mango Salsa:** Savor the vibrant flavors of the Caribbean with this refreshing and colorful salad. Succulent grilled chicken pairs perfectly with a sweet and tangy mango salsa, creating a harmonious balance of flavors. Fresh cilantro and lime juice add a burst of citrusy brightness, while crisp lettuce and juicy tomatoes provide a crunchy and refreshing base.

**Grilled Chicken Salad with Jerk Dressing:** Embark on a smoky and savory adventure with this Jamaican-inspired grilled chicken salad. Tender grilled chicken is coated in a tantalizing jerk dressing, featuring a blend of aromatic spices and herbs. The spicy and flavorful dressing adds a Caribbean flair to the salad, complemented by crisp lettuce, juicy tomatoes, and crunchy bell peppers.

**Grilled Chicken Salad with Coconut Lime Dressing:** Experience the refreshing and tangy flavors of the Caribbean with this coconut lime grilled chicken salad. Grilled chicken is drizzled with a creamy and flavorful coconut lime dressing, creating a harmonious fusion of sweet, sour, and tangy notes. Fresh cilantro and mint add a burst of herbal freshness, while crisp lettuce and juicy tomatoes provide a light and refreshing base.

Let's cook with our recipes!

CARIBBEAN CHICKEN SALAD

Caribbean Chicken Salad image

With just a few things done ahead of time, your dinner can be a breeze.

Provided by Marcy Dzurisin

Categories Salad

Time 2h45m

Yield 4

Number Of Ingredients 15

Ingredients

2 skinless, boneless chicken breast halves
½ cup teriyaki marinade sauce
2 tomatoes, seeded and chopped
½ cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
¼ cup Dijon mustard
¼ cup honey
1 ½ tablespoons white sugar
1 tablespoon vegetable oil
1 ½ tablespoons cider vinegar
1 ½ teaspoons lime juice
¾ pound mixed salad greens
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

Steps:

Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
Preheat the grill for high heat.
Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 68.8 g, Cholesterol 33.6 mg, Fat 11.3 g, Fiber 4.8 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1561.1 mg, Sugar 44.2 g

CARIBBEAN CHICKEN SALAD WITH MANGO DRESSING

Caribbean Chicken Salad with Mango Dressing image

A recipe for grilled Caribbean Chicken Salad packed with crisp veggies, black beans, juicy chicken and sweet oranges, topped with a tangy mango dressing.

Provided by Erin Clarke / Well Plated

Categories Salad

Time 50m

Number Of Ingredients 19

Ingredients

4 tablespoons reduced sodium soy sauce
4 tablespoons extra virgin olive oil
2 tablespoons brown sugar (light or dark)
2 teaspoons ground ginger
4 thin cut chicken breasts* (about 12 ounces)
1/2 small red onion (thinly sliced)
18 ounces chopped romaine lettuce (leafy greens and hearts)
2 red bell peppers (cored and diced)
1 cup canned reduced-sodium black beans (rinsed and drained)
15 ounces mandarin oranges in light syrup (drained (or substitute other juicy tropical fruits, such as diced mango or diced pineapple))
Fresh cilantro (for serving)
1 large mango* (peeled, pitted and roughly chopped or 1 1/4 cups frozen and thawed mango chunks)
1/3 cup freshly squeezed lime juice ((about 2 medium size limes, though you may need additional if the limes are not very juicy))
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
3 tablespoons extra virgin olive oil

Steps:

Place the soy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine. Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side. Let marinade for 30 minutes or refrigerate overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
Place the sliced red onions in a small bowl with water. Let sit while you prepare the rest of the salad (this mellows the red onions' bite, while maintaining their flavor; if you like the taste of raw red onion as is, you can feel free to skip this step).
Make the dressing: Puree the mango, lime juice, honey, cumin, coriander, and cayenne in your food processor until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired. Use for salad, then store leftovers in an airtight container in the refrigerator for up to 1 week. Shake well before using.
Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Remove the chicken from the marinade, lightly shake off the excess, and grill for about 2 minutes per side, until cooked through (see ingredient notes for more information about length of cooking time). Remove to plate and let stand for 5 minutes. Cut into bite-sized pieces and set aside.
In a large bowl, combine the romaine, red bell pepper, black beans, and red onion. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.

Nutrition Facts : ServingSize 1 (of 4) with 2 tablespoons of mango dressing, Calories 371 kcal, Carbohydrate 46 g, Protein 26 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 591 mg, Fiber 8 g, Sugar 30 g

GRILLED CARIBBEAN CHICKEN

Grilled Caribbean Chicken image

Chicken breasts with a fruity marinade. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

Ingredients

3 skinless, boneless chicken breasts
¼ cup orange juice
2 tablespoons fresh lime juice
2 tablespoons mango chutney
2 teaspoons grated fresh ginger
1 tablespoon olive oil
½ teaspoon hot pepper sauce
1 teaspoon minced fresh oregano
2 cloves garlic, minced

Steps:

In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
Preheat grill to medium high heat or set oven to broil
Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

Nutrition Facts : Calories 110.7 calories, Carbohydrate 4.4 g, Cholesterol 36 mg, Fat 4.2 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 0.8 g, Sodium 43.1 mg, Sugar 3 g

CARIBBEAN GRILLED CHICKEN SANDWICH (OR SALAD)

Caribbean Grilled Chicken Sandwich (Or Salad) image

I saw this sandwich on a menu at a restaurant, and wrote down the description. After some research I came up with this. I am convinced the restaurant sandwich couldn't have been better! Its an amazing dish! We left off the bun and placed all the ingredients on a plate, salad style.I know it would be out of this world on a hawaiian bun, but we can't have bread..( sigh) It also listed swiss cheese as an ingredient, and altho we didn't use it, I did post it as part of the recipe.Time does not include marinating time, nor the time to cube the mango.

Provided by Lou6566

Categories Lunch/Snacks

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup orange juice
2 tablespoons oil
1 teaspoon lemon peel, finely shredded if fresh
2 tablespoons lemon juice
2 garlic cloves, minced
1/4 cup mayonnaise
1/2 ripe mango, diced
2 teaspoons fresh lime juice
2 large boneless chicken breasts
2 pineapple slices
2 slices swiss cheese
4 tomatoes, slices
2 slices red onions, large slices
lettuce
2 hawaiian rolls, if making sandwiches

Steps:

Mix together the ingredients for the marinade. Place chicken pieces in it and refrigerate for 4 hours, being sure it is covered with marinade.
Mix together the ingredients for the mango mayo, and place in refrigerator.
when chicken has finished marinading, grill it,and the pineapple slices til they are both perfect.
For sandwich:
place Chicken on bun, cover with swiss cheese, and top with pineapple slice, tomato slices, lettuce, onion slices, and top with mango mayo.
for salad:.
place lettuce, tomato slices, and onion slices on plate. Add chicken, and top with the cheese, then the pineapple slice. Dollop the mango mayo over all.

Nutrition Facts : Calories 738.7, Fat 45.4, SaturatedFat 12.5, Cholesterol 126.2, Sodium 369.7, Carbohydrate 45.1, Fiber 5.6, Sugar 27.9, Protein 41.5

Tips:

For the best flavor, use bone-in, skin-on chicken breasts or thighs. The bones and skin add flavor to the meat as it cooks.
If you don't have a grill, you can cook the chicken in a grill pan over medium heat. Just be sure to preheat the pan before adding the chicken.
The chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit. You can check the temperature with a meat thermometer.
Let the chicken rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat.
For a flavorful salad, use a variety of fresh vegetables. Some good options include romaine lettuce, cherry tomatoes, cucumbers, and red onion.
You can also add other ingredients to the salad, such as crumbled feta cheese, avocado, or nuts.
For a tangy dressing, whisk together olive oil, lemon juice, honey, and Dijon mustard.
Serve the salad immediately, while the chicken is still warm.

Conclusion:

This Caribbean Grilled Chicken Salad is a flavorful and healthy dish that's perfect for a summer meal. The grilled chicken is juicy and tender, and the salad is packed with fresh vegetables. The tangy dressing adds a nice finishing touch. This salad is sure to be a hit at your next party or potluck.