Salads and Salad Dressings
Caribbean Chicken Salad
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.
This 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
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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.