Caribbean Chicken Salad

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • refrigerated pineapple chunks
  • 1/3 cup plain yogurt
  • 1 tbs orange juice concentrate
  • 4 cups romaine lettuce
  • 1 cup refrigerated mango chunks, drained
  • 8 whole strawberries
  • 1 avocado sliced
  • juice and zest of one lime
  • Set up grill for direct cooking over high heat.
  • Brush both sides of chicken breast halves with olive oil and set aside.
  • Oil the grill grate when ready to start cooking.
  • Cook chicken for about 4-6 minutes per side or until cooked through.
  • For dressing, drain pineapple, reserving 1/3 cup of juice.
  • Measure 1 cup of pineapple chunks and set aside.
  • In a small bowl, whisk together the pineapple juice, yogurt and orange juice concentrate, set aside.
  • On a large platter, arrange romaine, strawberries and avocado slices.
  • Serve with dressing.

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