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Home > Recipes
Recipes from Pilgrim's Kitchen
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Grilled Chicken Caribe Salad
Grilled Chicken Caribe Salad
National Chicken Council
Ingredients:
skinless/bonleness chicken breast halves
2 bags pre-cut, washed salad greens
1 tsp coarse salt
1/4 tsp ground black pepper
1/2 cup olive oil
2 TBLS citrus dressing (recipe follows)
12 tomato wedges
4 TBLS thinly sliced yellow bell pepper
4 TBLS thinly sliced red bell pepper
4 TBLS thinly sliced Bermuda onion
1 cup diced fresh papaya
4 TBL cilantro sprigs
1 tsp toasted sesame seeds
Directions:
Preheat gas or charcoal grill. Season the chicken with salt and pepper. Brush chicken with oil; place on grill and cook, turning, about 3 – 5 minutes on each side, or until cooked throughout. While chicken grills, toss the lettuce with dressing. Mound onto 4 plates or into 4 bowls. Garnish with remaining ingredients. Slice chicken into serving size pieces and place on salad.
Citrus Dressing:
Ingredients:
2 TBLS honey
2 TBLS fresh lime juice
1/2 tsp Dijon mustard
1/2 tsp grated ginger
1/4 tsp finely minced fresh garlic
1 TBLS lite soy sauce
1/4 tsp round cumin
1/4 tsp coarse salt
2 TBLS chopped cilantro
1/2 tsp sesame oil
1/2 cup canola oil
Place all the ingredients except the canola oil in a blender and puree. With the blender running, slowly add the oil to emulsify. Remove to a container and chill 1 hour before using. Stir before using.
Serves 4
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