Caribbean Chicken Salad
Caribbean Chicken Salad
Hello, my foodie friends!
Today, I’m whisking you away to the tropics with my fresh Caribbean Chicken Salad! Summer’s in full swing here in Oklahoma, and this dish is my go-to for those warm evenings when you want something light, crisp, and bursting with flavor. It’s a breeze to throw together, and the whole family will adore its tropical punch—trust me, it’s a dinner win! Picture juicy seasoned chicken tenders tossed with a baby romaine blend, piled high with goodies like sweet mandarin oranges, tangy pineapple, and crunchy sweet onions. Then, it’s all drizzled with a lite honey-Dijon dressing that ties it together perfectly. This salad’s not just delicious—it’s good for you too, and I can’t rave enough about recipes that keep your taste buds happy and your body feeling great. Let’s dive into this summer stunner!
Why You’ll Love It
Ingredients You’ll Need
1 Lb. chicken tenderloins
1 Tbsp. Montreal chicken seasoning
1 Bag baby romaine salad blend
1 zucchini (Sliced)
1/2 sweet onion (Sliced)
1 red bell pepper (Diced)
2 Tomatoes (Diced)
6 Oz. mandarin oranges
6 Oz. pineapple tidbits
1/2 Cup reduced-fat cheddar cheese
1/2 Cup light honey-Dijon salad dressing
HOW TO MAKE IT
- Step 1: Heat a medium nonstick pan on medium heat. Cut the chicken tenders into cubes and place in a mixing bowl.
- Step 2: Season the chicken with the Montreal seasoning and toss to coat well.
- Step 3: Cook the chicken for approximately 6 minutes turning in the pan until no longer pink in the center. In a large salad bowl combine the baby romaine salad, zucchini, sweet onion, red bell pepper, mandarin oranges, pineapple tidbits, shredded cheese, and tomatoes and toss well.
- Step 4: Top the salad with chicken.
- Step 5: Pour honey-Dijon dressing over salads. Serve and enjoy!
Caribbean Chicken Salad
Ingredients
- 1 lb chicken tenderloins
- 1 tbsp McCormick Montreal chicken seasoning
- 1 bag baby romaine salad blend
- 1/2 zucchini (sliced)
- 1/2 sweet onion (sliced)
- 1 red bell pepper (sliced)
- 2 tomatoes (diced)
- 6 oz mandarin oranges (drained)
- 6 oz pineapple tidbits (drained)
- 1/2 cup reduced-fat cheddar cheese
- 1/2 cup light honey-dijon salad dressing
Instructions
- Heat a medium nonstick pan on medium heat.
- Cut the chicken tenders into cubes and place in a mixing bowl.
- Season with the montreal seasoning and toss to coat well.
- Cook the chicken for approximately 6 minutes turning in the pan until no longer pink in the center.
- In a large salad bowl combine the baby romaine salad, zucchini, sweet onion, red bell pepper, mandarin oranges, pineapple tidbits, shredded cheese, and tomatoes and toss well.
- Top the salad with chicken, Pour honey-Dijon dressing on the salad and toss well.
- Serve and enjoy!
Tips & Variations
Please check out my last post if you missed it: Cheddar Biscuits