Caribbean Chicken Salad with Mango Dressing Recipe

Recipe By Slurrp

This Caribbean-inspired chicken salad is bursting with tropical flavors. The salad features grilled chicken breast, mixed greens, mango, avocado, red onion, and toasted coconut. It is dressed with a tangy and sweet mango dressing, which complements the ingredients perfectly. Serve this refreshing and vibrant salad as a light lunch or dinner option.

4.1
21 Rating -
Rate
Non Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Caribbean Chicken Salad with Mango Dressing
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Ingredients for Caribbean Chicken Salad with Mango Dressing Recipe

  • 1 Boneless, Skinless Chicken Breasts
  • As required Salt And Pepper, To Taste
  • 1 teaspoon Caribbean Jerk Seasoning
  • 2 cup Mixed Greens
  • 1/2 Ripe Mango, Sliced
  • 1/2 Avocado, Diced
  • 0.13 cup Thinly Sliced Red Onion
  • 0.13 cup Toasted Coconut
  • 1/2 Ripe Mango, Peeled And Pitted
  • 1/2 Juice Lime
  • 1/2 tablespoon Honey
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Salt
  • as required Toasted Coconut And Fresh Cilantro, For Garnish

Directions: Caribbean Chicken Salad With Mango Dressing Recipe

Cooking Directions

  • STEP 1.Season the chicken breast with salt, pepper, and Caribbean jerk seasoning.
  • STEP 2.Grill the chicken breast until cooked through, then let it rest for a few minutes before slicing.
  • STEP 3.In a large bowl, combine mixed greens, sliced mango, diced avocado, thinly sliced red onion, and toasted coconut.
  • STEP 4.In a blender, combine mango, lime juice, honey, olive oil, and salt.
  • STEP 5.Blend until smooth and creamy.
  • STEP 6.Toss the salad with the mango dressing until well coated.
  • STEP 7.Top the salad with sliced grilled chicken breast.
  • STEP 8.Garnish with additional toasted coconut and fresh cilantro, if desired.

Cooking Tips

  • If you don't have Caribbean jerk seasoning, you can use a combination of spices like paprika, cayenne pepper, garlic powder, and thyme.
  • To toast the coconut, spread it in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown.
  • For a vegetarian version, you can substitute the chicken with grilled tofu or tempeh.

Storage and Serving

  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • Keep the dressing separate and add it just before serving to prevent the salad from becoming soggy.
  • Serve the Caribbean chicken salad as a main course or as a side dish with grilled seafood or roasted vegetables.
Nutrition
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0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp