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This salad will make you think you are on vacation in Jamaica or the Bahamas.  The fruit and jerk seasoning combination is sweet, heat and all around yummy.

Caribbean Chicken SaladThis is  a good salad for pot lucks and picnics.   We certainly had a lot of customers who loved it.

Recipe By     : Sitara
Serving Size  : 4    Preparation Time :1:00
Categories    :  Luncheon
                Main Dishes     Salads


Amount  Measure       Ingredient -- Preparation Method
--------      ------------     --------------------------------
   4              cups            cooked rice
 1/2             can             pineapple chunks in juice -- drained
   2           medium        firm banana, greener is good -- sliced
1/2            pound          red and green grapes -- halved
  3          tablespoons    lemon juice
1/2             cup             raisins -- sultanas
1/2             cup             coconut -- shredded
1/2           carton           plain yogurt
1/4            cup              sugar -- to taste
3/4            cup              real mayonnaise
1 1/2      teaspoons       chili powder
 1           teaspoon         jerk seasoning
 1           pound            chicken -- cooked and cubed
 1            small             cilantro bunch  -- chopped

1.  Cook rice with chicken stock to add flavor (white, brown, wild, a mixture, your choice).   Chill rice thoroughly.    Mix  together rice, pineapple, banana, grapes and lemon juice.  The lemon juice keeps the fruit from turning brown.  Add the sultanas and coconut.  Add the chicken and the  chopped fresh cilantro and stir gently to mix.

2.  In a bowl  whisk together the  yogurt, mayonaise, chili powder and jerk seasoning. 
     Add 1/4 cup sugar to taste.   You will have about twice as much dressing as you
     need for the salad.

     Add the dressing to chicken and rice mixture.  Stir well to coat.
     Check for seasoning, salt and pepper.

    Store leftover dressing for next salad.
    Serve on bed of lettuce garnished with lemon slices and parsley sprigs.