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Caribbean Chicken Salad

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By Betty Crocker Kitchens
Updated Jul 5, 2006
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Work that skillet with the chicken and seasonings, and you’ll cruise upon Island flavors to brag about without leaving home!

Caribbean Chicken Salad

  • Prep Time 15 min
  • Total 27 min
  • Servings 8
  • Ingredients 8
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Ingredients

  • 2 pounds boneless skinless chicken breast halves, cut into 1/2-inch strips
  • 1/4 cup blackened seasoning blend
  • 2 tablespoons vegetable oil
  • 8 cups bite-size pieces mixed salad greens
  • 3 cups peeled and diced fresh peaches
  • 1 cup sliced red onion
  • 1 medium red bell pepper, chopped
  • 1 1/3 cups fruit-flavored vinaigrette

Instructions

  • Step 
    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.
  • Step 
    2
    Heat oil in large 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.
  • Step 
    3
    Toss salad greens, peaches, onion and bell pepper in large bowl; divide evenly among 8 plates. Top with chicken. Drizzle with vinaigrette.

Nutrition

205 Calories
6 g Total Fat
26 g Protein
14 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
205
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
70 mg
Sodium
850 mg
Potassium
520 mg
Total Carbohydrate
14 g
Dietary Fiber
3 g
Protein
26 g
% Daily Value*:
Vitamin A
52%
52%
Vitamin C
68%
68%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1/2 Fruit; 1 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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