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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