Best 3 Cuban Grilled Chicken Salad Recipes

**Cuban Grilled Chicken Salad: A Culinary Journey to the Heart of Cuba**

Embark on a tantalizing culinary adventure with Cuban Grilled Chicken Salad, a dish that beautifully blends the vibrant flavors of Cuban cuisine with the freshness of a crisp salad. This delectable dish starts with succulent chicken breasts, marinated in a tantalizing blend of zesty lime juice, aromatic cumin, earthy oregano, and a hint of garlic. Perfectly grilled to achieve a smoky, charred exterior and tender, juicy interior, the chicken takes center stage in this flavorful ensemble. Accompanying the succulent chicken is a medley of garden-fresh vegetables, each adding its unique texture and flavor. Crisp romaine lettuce provides a sturdy base, while ripe tomatoes, crunchy cucumbers, sweet bell peppers, and red onions add vibrant colors and refreshing crunch. Topped with crumbled queso fresco, a traditional Cuban cheese, and a drizzle of tangy cilantro-lime dressing, this salad is a harmonious symphony of flavors and textures. Whether you're looking for a light and refreshing lunch or a flavorful main course, Cuban Grilled Chicken Salad is a culinary delight that will transport your taste buds to the heart of Cuba. Explore the detailed recipe inside to recreate this delectable dish in your own kitchen and experience the vibrant flavors of Cuban cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

CUBAN CHICKEN SALAD

Cuban Chicken Salad image

This Cuban Chicken Salad is made with roasted red peppers and cilantro. Serve on crispy beds of fried, grated green plantains called Aranitas.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 11

Ingredients

1 8-ounce skinless and boneless chicken breast
Salt
3 new red or white potatoes (3 ounces)
1 finely diced plus 2 julienned canned roasted red peppers or pimientos
2 hard-boiled large eggs, peeled and finely chopped
1 small red onion, peeled and cut into 1/8-inch dice
3 tablespoons frozen peas, thawed
1/3 cup finely chopped cilantro leaves plus 2 tablespoons leaves, for garnish
Freshly ground pepper
1 cup mayonnaise
Aranitas

Steps:

Place the chicken in a medium saucepan, and cover with cold salted water. Place the pan over high heat, and bring the water to a boil. Reduce heat to medium; simmer until chicken turns opaque, about 8 minutes. Remove the chicken from the water; set aside until cool enough to handle. Cut into 1/8-inch dice, and set aside in a large bowl.
Place the potatoes in a saucepan; cover with cold salted water. Place pan over high heat, and bring water to a boil. Reduce the heat to medium, and simmer potatoes until fork tender, about 10 minutes. Remove potatoes from water; set aside to cool. Peel, cut into fine dice, and add to the chicken.
Add the diced red pepper, eggs, onion, peas, and cilantro to the chicken mixture. Season with salt and pepper. Add the mayonnaise, and mix until combined.
Place about 1 tablespoon salad on top of each aranita. Garnish with julienned red peppers and cilantro leaves, and serve.

EASY CUBAN SALAD

Easy Cuban Salad image

This refreshing salad relies on a few ingredients and the addition of a brightly flavored citrus dressing.

Provided by Bibi

Time 15m

Yield 8

Number Of Ingredients 12

Ingredients

½ cup extra virgin olive oil
¼ cup fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 head romaine lettuce - rinsed, dried and chopped
2 medium tomatoes, cut into 8 wedges
8 medium radishes, thinly sliced
1 medium red onion, thinly sliced
1 avocado - peeled, pitted, and chopped

Steps:

Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
Serve dressed, tossed salads on individual salad plates.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 7.7 g, Fat 17.9 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 299.9 mg, Sugar 2.7 g

CUBAN-STYLE GRILLED MOJO CHICKEN WITH GREENS, AVOCADOS AND MANGOES

Cuban-Style Grilled Mojo Chicken with Greens, Avocados and Mangoes image

Categories Salad Chicken Marinate Low Cal Backyard BBQ Orange Mango Cashew Avocado Grill Chill Grill/Barbecue Lettuce Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 19

Ingredients

For dressing
1 cup plus 2 tablespoons vegetable oil
3/4 cup orange juice
1 tablespoon (packed) grated orange peel
1 tablespoon honey
1 tablespoon soy sauce
For chicken
2 teaspoons cumin seeds
6 large garlic cloves, minced
1 large serrano chili, stemmed, minced
1/2 teaspoon salt
3/4 cup olive oil
3 tablespoons orange juice
3 tablespoons fresh lime juice
6 skinless boneless chicken breast halves
2 large firm but ripe mangoes, peeled, pitted, cut into 1/2-inch pieces
2 large avocados, peeled, pitted, cut into 1/2-inch pieces
10 ounces mixed baby lettuces
3/4 cup roasted salted cashews

Steps:

Make dressing:
Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
Make chicken:
Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Pour marinade into 13x9x2-inch glass baking dish and cool. Add chicken to marinade; turn to cnd cool. Add chicken to marinade; turn to coat. Cover chicken and refrigerate at least 1 hour and up to 3 hours.
Combine mangoes and avocados in medium bowl. Add 6 tablespoons dressing and toss to coat.
Prepare barbecue (medium-high heat). Remove chicken from marinade; discard marinade. Grill chicken until cooked through, about 5 minutes per side. Transfer chicken to work surface. Let stand 5 minutes. Cut each chicken piece crosswise into 1/3-inch-thick slices.
Place lettuces in large bowl. Toss with enough dressing to coat thoroughly. Season to taste with salt and pepper; mound lettuces on 6 plates. Arrange 1 sliced chicken piece atop lettuces on each plate. Spoon mangoes and avocados alongside chicken. Sprinkle salads with cashews. Serve, passing any remaining dressing separately.

Tips:

To ensure the chicken is thoroughly cooked, use a meat thermometer to check that the internal temperature has reached 165°F before removing it from the grill.
For a more flavorful marinade, try using a mixture of olive oil, lime juice, garlic, cumin, and oregano.
If you don't have a grill, you can cook the chicken in a grill pan over medium heat.
To save time, you can use pre-cooked chicken in this recipe.
For a healthier version of this salad, use Greek yogurt or low-fat mayonnaise instead of full-fat mayonnaise.

Conclusion:

This Cuban grilled chicken salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The marinated chicken is grilled to perfection and then tossed with a refreshing and flavorful dressing. The salad is also packed with healthy vegetables, making it a great choice for a nutritious meal.