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Caribbean Chicken Salad

creative.chef's picture
Ingredients
  Pineapple juice 1 1⁄2 Cup (24 tbs), divided
  Boneless skinless chicken breast halves 4
  Vanilla low fat yogurt 1 Cup (16 tbs)
  Mango chutney/Orange marmalade 3 Tablespoon
  Lemon peel 1 Teaspoon, grated
Directions

1. Pour 1 cup pineapple juice into a shallow, non-metallic dish. Add chicken, turning to coat both sides. Cover and refrigerate for 30 minutes.
2. In a small bowl, stir together remaining pineapple juice, yogurt, chutney and lemon peel; set aside.
3. Gril

Recipe Summary

Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Chicken

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