Caribbean Chicken Salad Recipe

About: Refreshing and healthy, Caribbean Chicken Salad is a top seller on Sally’s lunch menu. Inspired by Tropical Jerk Spice, the salad includes exotic fruits and a one-of-a-kind combination of tangy orange dressing and creamy macadamia nut dressing.

Recipe Info

Restaurant: Sally's Seafood on the Water | San Diego

Servings: 4
Prep Time: 1 hour(s) 15 minutes
Cuisine: Caribbean
Meal Type: Recipemealtype object (3)
Main Ingredient: Recipemainingredient object (48)
Dish Type: Recipedishtype object (3)
Cooking Method: Recipemethod object (15)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (3)
Vegetarian: No

Directions

Salad

Dip one side of the chicken breast in Caribbean Jerk seasoning and sear on both sides in a pan with clarified butter until fully cooked. Arrange the fruit and avocado on a plate, toss the greens in the orange-raspberry dressing, top the salad with chicken, and serve the macadamia nut dressing on the side.

Orange-Raspberry Dressing

Put the orange juice in a non-reactive pot and reduce by half over medium heat at a slow simmer. Set aside to cool. When cooled down, place in drink blender and run on medium speed. Add the raspberries and then slowly at a thin stream add the vegetable oil. Season to taste with little salt and pepper.

Macadamia Nut Dressing

Toast the Macadamia nuts in the oven at 350º F until golden brown. Chop the Macadamia nuts in a food processor. In a bowl, mix together mayonnaise, buttermilk, and honey and season to taste with salt and pepper. If the dressing is still a bit thick then add more buttermilk.

Ingredients

1 each Papaya 6 C. Tropicana Orange Juice, no pulp 1/2 C. Macadamia Nuts 1 each Mango 1/2 pt. Raspberries 3 C. Mayonnaise 1 each Avocado 1 1/2 C. Vegetable Oil 1 C. Buttermilk 1 can(s) Mandarin Oranges 3 Tbsp. Honey 1/2 lb. Strawberries 1/2 lb. Mixed Greens 4 each 7 oz Boneless Skinless Chicken Breasts 3 oz. Jerk Seasoning

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