Caribbean Chicken Salad W Fat Free Dressing Recipes

CARIBBEAN CHICKEN SALAD

Steps:

• Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
• In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
• In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
• Preheat the grill for high heat.
• Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
• Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

CARIBBEAN SALAD WITH HONEY LIME DRESSING

Steps:

• Layer salad greens, pineapple, mandarin orange segments, cranberries, cilantro and green onion between 4 plates or in a large bowl.
• To make the honey lime dressing, add all of the ingredients to a food processor and pulse until smooth.
• Drizzle dressing over the salad.
• Sprinkle Chia seeds and sesame seeds over the top.
• Top with black beans or desired protein.

CARIBBEAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
• In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
• Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

SUNDAY CHICKEN & DRESSING

Steps:

• Preheat oven to 350°F.
• Combine soups and broth in a bowl; set aside.
• Place half of chicken in a lightly greased 13"x9" baking pan; top with half of stuffing and half of soup mixture. Repeat layers, ending with soup mixture.
• Bake for one hour.

CARIBBEAN CHICKEN SALAD W/ FAT-FREE DRESSING

Steps:

• Whisk together dressing ingredients, set aside.
• Toss salad ingredients together OR layer in order listed into clear serving bowl.
• Pour dressing over salad and serve.

CARIBBEAN CHICKEN SALAD

Steps:

• 1. Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken seal bag and shake until chicken is evenly coated.2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 10 to 12 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet drain on paper towels.3. Toss salad greens, mango, onion and bell pepper in large bowl divide among 4 plates. Top with chicken. Drizzle with vinaigrette.FOOD for THOUGHT Loaded with mango and bell pepper, this salad is a tasty source of vitamins A and C. Vitamin C helps promote healthy gums, blood vessels, bones and teeth and can also help us to absorb iron better."I always have boneless, skinless chicken breasts on hand, ready for an easy, quick meal." -JUDY O.NUTRITION FACTS: High in vitamins A and C good source of fiber1 Serving: Calories 240 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 70mg Sodium 550mg Potassium 490mg Carbohydrate 19g (Dietary Fiber 3g) Protein 26g % DAILY VALUE: Vitamin A 52% Vitamin C 94% Calcium 6% Iron 12% Folic Acid 16% Magnesium 10% DIET EXCHANGES: 3 Lean Meat, 1 Vegetable, 1 Fruit.Helpful For These Side Effects: (n)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ASIAN CHICKEN SALAD WITH PEANUT-SOY DRESSING

Steps:

• 1. Make Peanut-Soy Dressing. Toss remaining ingredients in large bowl. Drizzle with dressing. Serve immediately. Peanut-Soy Dressing Beat all ingredients with wire whisk until blended. NUTRITION INFORMATION 1 Serving Calories 300 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 90mg Sodium 550mg Carbohydrate 24g (Dietary Fiber 6g) Protein 35g % DAILY VALUE: Vitamin A 46% Vitamin C 100% Calcium 10% Iron 18% DIET EXCHANGES: 3 1/3 Very Lean Meat, 5 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.