Caribbean Chicken Salad

Caribbean Chicken Salad
Servings: 4 Prep 30 mins Marinate 1 hr Cook 12 mins


  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar
  • 1 medium clove garlic, minced
  • 1/4 teaspoon each salt and pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast halves
  • 1 ripe mango, peeled and cubed
  • 1 can (16 ounces) black beans, rinsed and drained
  • 1 red bell pepper, seeded and cut into thin strips
  • 1/2 medium jicama, peeled and cut into thin sticks
  • 1/2 head green leaf lettuce, washed, dried and sliced

Make It

1. Whisk together lime juice, honey, vinegar, garlic, salt, and pepper. Drizzle in oil, whisking until thickened. Place 1/4-cup dressing in a shallow dish. Add chicken and marinate, covered, in refrigerator for 1 hour.

2. Heat grill to medium and oil rack. Grill chicken for 6 minutes per side, until cooked through, or broil for 5 minutes per side. Cool slightly, then cut into 1/2 inch-thick slices.

3. On platter, arrange mango, beans, bell pepper, jicama, lettuce, and chicken. Drizzle with remaining dressing.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 410, Fat, total (g): 13, carb. (g): 44, fiber (g): 11, pro. (g): 34, Percent Daily Values are based on a 2,000 calorie diet.