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Caribbean Chicken Salad


You can use whatever fruits look wonderful in the market in this easy salad recipe. Try peaches, plums or nectarines if the papayas and mangoes aren't available.

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Yield: Serves 4


  • 1 lb. boneless, skinless chicken breasts, cut into 1/2" strips
  • 2 Tbsp. blackened seasoning blend
  • 1 Tbsp. vegetable oil
  • 5 cups mixed salad greens
  • 1 mango, peeled and sliced
  • 1 kiwifruit, peeled and sliced
  • 1/2 cup chopped red onion
  • 1 red bell pepper, chopped
  • 1 cup sliced strawberries
  • 1 cup fruity vinaigrette salad dressing


Place chicken in heavy duty zip lock plastic bag and sprinkle with seasoning blend. Seal bag and massage chicken to coat.

Heat oil in heavy nonstick skillet over medium high heat. Cook chicken in oil for 8-9 minutes until no longer pink in center, stirring constantly. Remove chicken from skillet.

Meanwhile, toss salad greens, mango, kiwi, onion, bell pepper, and strawberries with half of salad dressing in large bowl and divide among 4 plates. Top with chicken and drizzle with remaining salad dressing.

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