Creamy Caribbean Grilled Chicken Salad Recipes

CARIBBEAN GRILLED CHICKEN SALAD

Steps:

• Combine all ingredients, tomatoes, onions, garlic, red bell pepper, jalapenos in a bowl, mix and place in the fridge until ready to be served until ready to serve.
• Whisk together the honey lime dressing; honey mustard, Greek yogurt, sesame oil, lime juice/lemon juice and vinegar. Mix well to combine and adjust for seasoning. Refrigerate until ready to use.
• In a medium bowl add teriyaki, Jerk spice and water.
• Cover with saran wrap or place in zip lock bag, let it marinate for about an hour or preferably overnight.
• After chicken has marinated prepare a hot grill by spraying with cooking spray.
• When ready to grill remove chicken from marinade and shake off excess marinade.
• Grill on grill pan with about a tablespoon of oil. Grill chicken until cooked through, about five minutes per side. You may do this using a fry pan; instead of 1 tablespoon of oil use 2 tablespoons.
• Let seat for a few minutes. Cut chicken into strip size or chunks pieces.
• In a large plate arrange romaine lettuce, pica de galo, pineapple, and purple cabbage. Serve with plantain chips and honey lime dressing on the side.

CARIBBEAN CHICKEN SALAD

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.

GRILLED CARIBBEAN CHICKEN THIGHS

Steps:

• Preheat a grill to medium heat. Season the chicken with salt and pepper. Combine the mango nectar, lime juice, honey, soy sauce and 1 teaspoon jerk paste in a large bowl. Add the chicken; rub to coat.
• Remove the chicken to a plate; brush with olive oil. Transfer the sauce mixture to a saucepan; bring to a boil. Reduce the heat; simmer until slightly thickened, 7 minutes. Keep warm over low heat.
• Meanwhile, transfer the chicken skin-side up to the grill, cover and cook until browned, about 15 minutes. Flip and grill until the skin is browned and crisp and the chicken is cooked through, 5 to 7 more minutes. Transfer to a plate and tent with foil to keep warm.
• Combine the olive oil and remaining 2 teaspoons jerk paste in a small bowl. Brush the eggplants with the jerk oil and season with salt. Grill until marked and tender, about 3 minutes per side. Transfer to a large bowl and add the mango, scallions and basil; season with salt and pepper. Pour the warm sauce over the chicken and serve with the eggplant-mango salad and lime wedges.

GRILLED JAMAICAN JERK CHICKEN SALAD

Steps:

• Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
• Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.

CARIBBEAN GRILLED CHICKEN SANDWICH (OR SALAD)

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.

GRILLED CARIBBEAN CHICKEN

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.

CREAMY CARIBBEAN GRILLED CHICKEN SALAD

Steps:

• In a plastic or glass container, marinate chicken in the rum, lime juice, orange juice, sugar and cilantro. Chill/marinate for at least 6 hours Turn once halway through).
• Remove chicken from marinade (discard the marinade) and grill for about 6-8 minutes, (turning halfway through) or until done. If grilling is not possible, use your broiler.
• Allow chicken to cool completely and then dice chicken small.
• Place cooled, diced chicken in a mixing bowl. Add papaya, onion, coconut, raisins, sour cream, tarragon, pepper, salt and ginger. Toss well to evenly coat/mix.
• Chill or serve immediately.