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Caribbean Grilled Chicken Salad with Honey-Lime Dressing

Oxmoor House
Prep time 18 mins
Cook time 10 mins
Yield 4 servings
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.


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°. Prepare grill.

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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

Cook's Notes

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

Oxmoor House Healthy Eating Collection