Carribean Chicken Salad
Posted by Christine George on April 30, 2010
Makes 4 Servings
Dairy-free, Egg-free, Wheat-free, Soy-free, Peanut-free, Treenut-free, Fish-free, Shellfish-free, Gluten-free
"A colorful mix of fruit, spicy chicken and greens with a raspberry vinaigrette. The chicken is very spicy so you may want to use a different seasoning for the chicken if you prefer milder food."
1 lb boneless chicken breast cut in 1/2 inch strips
1 TBS blackened seasoning salt
5 cups mixed salad greens
1 mango, peeled and sliced
1 kiwi, peeled and sliced
1/2 cup red onion, chopped
1 cup sliced strawberries
1 cup raspberry vinaigrette
1) Place chicken in a ziplock bag and add seasoning. Seal and shake to coat. Heat 1 TBS of oil in skillet over medium heat. Cook chicken in oil until no longer pink (about 10 minutes).
2) Mix salad & fruit. Top with chicken. Drizzle with dressing or serve dressing on the side.
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