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Caribbean Chicken Salad

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  Red bell pepper 1
  Green bell pepper 1
  Ripe mango 1
  Cooked chicken 12 Ounce
  Chopped red onion 1⁄2 Cup (8 tbs)
  White wine vinegar 1 1⁄2 Tablespoon
  Lime juice 1 Tablespoon
  Honey 1 Teaspoon
  Dijon mustard 1 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Vegetable oil 6 Tablespoon
  Chopped cilantro 2 Tablespoon

1. Halve peppers and discard ribs and seeds. Slice crosswise into thin rings. Peel and thinly slice mango. Spread peppers out on 4 plates. Scatter mango slices and chicken over peppers. Sprinkle red onion on top.
2. In a small bowl, whisk together vinegar, lime juice, honey, mustard, curry powder, salt, and pepper. Whisk in oil. Drizzle over salads. Serve chilled, garnished with cilantro if you like.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 456 Calories from Fat 300

% Daily Value*

Total Fat 34 g51.9%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol 66.3 mg22.1%

Sodium 307.1 mg12.8%

Total Carbohydrates 16 g5.5%

Dietary Fiber 3.2 g12.8%

Sugars 12.3 g

Protein 22 g45%

Vitamin A 43% Vitamin C 148.3%

Calcium 3.7% Iron 9.8%

*Based on a 2000 Calorie diet

Caribbean Chicken Salad Recipe