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Caribbean Chicken Salad with Pomegranate Dressing
Nothing says summer like a refreshing salad!


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4 (6 oz. each) boneless, skinless chicken breast halves
1 1/2 teaspoons Caribbean jerk seasoning
Nonstick cooking spray
1 package (5 oz.) mixed baby salad greens
1 ripe mango, peeled, cut into bite size pieces
1 medium orange, peeled, cut into sections
1/2 cup fresh blueberries, washed, well-drained
1/2 cup red pepper slices (2"x1/4" pieces)
1/4 cup chopped red onion
2 tablespoons Bleu cheese crumbles

Pomegranate Dressing: recipe follows


Season chicken on all sides with jerk seasoning. Heat large nonstick fry pan over medium heat. Coat pan with cooking spray. Add chicken to pan and cook 5 minutes per side or until chicken is browned and fork tender. Remove chicken from pan; let stand 3-5 minutes. Cut chicken across grain into thin slices; set aside. On a large serving platter, place salad greens. Add mango, orange, blueberries, red pepper and onion. Toss lightly to mix. Arrange reserved chicken slices over salad mixture. Sprinkle cheese over all. Serve with Pomegranate Dressing.

Pomegranate Dressing: Whisk together in a small bowl, 1/2 cup pomegranate juice; 1/4 cup red wine vinegar, 2 tablespoons canola oil, 2 tablespoons honey, 1/4 teaspoon salt, 1/4 teaspoon crushed red pepper. Makes about 3/4 cup.

Nutritional Information:

Servings: 4
Calories: 300
Protein: 42 g
Total Fat: 8.2 g
Saturated Fat: 2 g
Cholesterol: 75 mg
Sodium: 346 mg
Carbohydrates: 30 g

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