Caribbean Grilled Chicken Salad with Honey-Lime Dressing

Caribbean Grilled Chicken Salad With Honey-Lime Dressing Recipe
Oxmoor House
Enjoy this salad topped with warm strips of grilled, seasoned chicken, or take advantage of some make-ahead tips and serve it cold at a later time. To get a jump start on the prep, go ahead and grill the chicken and make the dressing. Both will keep well in the refrigerator overnight.

Yield:

4 servings

Recipe from

Recipe Time

Prep: 18 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 341
Fat 10.6 g
Satfat 3.0 g
Protein 33.9 g
Carbohydrate 27.3 g
Cholesterol 86 mg
Iron 2.0 mg
Sodium 726 mg
Caloriesfromfat 28 %
Fiber 2.6 g
Calcium 141 mg

Ingredients

2 teaspoons salt-free Jamaican jerk seasoning, divided
3 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/3 cup light mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped shallots
3 tablespoons honey
2 tablespoons fresh lime juice
3 (6-inch) corn tortillas, cut into 1/4-inch strips
Cooking spray
1 (10-ounce) package torn romaine lettuce
1/3 cup (1 1/2 ounces) shredded reduced-fat Colby-Jack cheese

Preparation

Preheat oven to 450°. Prepare grill.

Rub 1 1/2 teaspoons seasoning over both sides of chicken; cover and chill 30 minutes.

While chicken chills, combine 1/4 teaspoon kosher salt, mayonnaise, and next 4 ingredients in a small bowl; cover and chill until ready to serve.

While chicken and dressing chill, place tortilla strips on a foil-lined baking sheet. Lightly coat tortilla strips with cooking spray, and sprinkle with remaining 1/2 teaspoon seasoning and remaining 1/4 teaspoon kosher salt. Bake at 450° for 8 to 10 minutes or until crisp, tossing strips gently every 2 minutes. Remove from oven, and place strips on a wire rack.

Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until chicken is done. Cut chicken diagonally across grain into slices.

Place 1 3/4 cups lettuce on each of 4 plates; divide chicken strips evenly among salads. Sprinkle about 4 teaspoons cheese over each salad, and top evenly with tortilla strips. Drizzle 3 tablespoons dressing over each salad.

Note: You may substitute 1/4 teaspoon table salt for the 1/2 teaspoon kosher salt, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Oxmoor House Healthy Eating Collection

January 2006
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