Caribbean Chicken Salad

Name: Caribbean Chicken Salad
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb small boneless, skinless chicken breast halves; 1 tbsp jerk seasoning; 3 tbsp olive oil, divided; 3 tbsp freshly squeezed lime juice; 1 tbsp freshly squeezed orange juice; 1/2 tsp honey; 1/4 tsp salt; 1/4 small sweet white onion, thinly sliced; 6 cup colorful mixed greens; 1 mango peeled, pitted and sliced; 1 avocado sliced

Sedonalynn @cook_2969728

Caribbean Chicken Salad

Sedonalynn @cook_2969728

Saved

Ingredients

30 mins

4 servings

1 lbsmall boneless, skinless chicken breast halves
1 tbspjerk seasoning
3 tbspolive oil, divided
3 tbspfreshly squeezed lime juice
1 tbspfreshly squeezed orange juice
1/2 tsphoney
1/4 tspsalt
1/4small sweet white onion, thinly sliced
6 cupcolorful mixed greens
1mango peeled, pitted and sliced
1avocado sliced

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Steps

30 mins

1

Sprinkle the chicken with the jerk seasoning, 1 teaspoon of the oil and 1 tablespoon of the lime juice. Rub in the seasonings. Let stand for 15 minutes.
2

Coat a stove-top grill pan with cooking spray. Warm over medium - high heat for 3 minutes. Add the chicken and cook, turning once for 10 - 12 minutes or until a thermometer inserted into the thickest portion registers 165°F. Remove from the pan to a clean plate.
3

Whisk the orange juice, honey, salt, remaining 2 tablespoons of oil, and remaining 2 tablespoons of lime juice in a large bowl. Add the onion and greens. Toss to coat well.
4

Cut the chicken into 1/4 inch thick diagonal slices. Pour any chicken juices from the plate into the salad (optional). Add the mango and avocado to the salad and toss gently again.
5

Divide the salad among 4 plates and top each with equal portions of the chicken.