Wednesday, July 19, 2017

Caribbean Grilled Chicken Salad

When the weather is hot and steamy outside a salad for dinner is a must! At least in my house anyway. I figured why not cool off with one of our favorite salads. A little bit spicy and a little bit sweet. The perfect combo. Serve alongside crusty french bread and you've got the perfect summer meal!

Caribbean Grilled Chicken Salad
Makes 8 Cups
Cal 127, Carbs 12.5, Fat 2.6, Fiber 4.1, Protein 12.8

14 oz. boneless skinless chicken grilled and sliced
1/3 cup Caribbean jerk marinade (I used Lawrys)
1/2 cup shredded cheese of your choice (I used cheddar jack)
1 cup mandarin orange slices
1 cup pineapple chunks
1 tomato chopped
1/4 cup lime tortilla strips
8 cups lettuce of your choice
1/3 cup dressing of your choice ( I used Kraft Zesty Lime Vinaigrette)

Combine chicken and marinade in a large ziplock bag. Place in fridge and marinate for at least 30 minutes.

Grill chicken for 5-7 minutes per side or until juices run clear.

To Assemble Salad-
Combine all ingredients together. Top with sliced chicken. Drizzle with lime dressing. Enjoy!

1 comment:

  1. What a great Chicken Salad, this looks delicious! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you will come back and visit us again real soon!
    Miz Helen


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