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Caribbean Salad made with diced chicken, orange vinaigrette, black beans, mango, pineapple, red peppers, and mandarin oranges.
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5 from 4 votes

Caribbean Salad

With vibrant produce and hearty grilled chicken, this satisfying Caribbean Salad is light, bright, and bursting with flavor!
Prep Time20 minutes
Cook Time15 minutes
Marinating30 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 4
Author: Kristen Chidsey

Ingredients

Caribbean Salad

  • 1 pound boneless, skinless chicken breast
  • 2 heads romaine lettuce diced
  • 1 large ripe mango diced
  • 1 cup fresh pineapple diced
  • 1 (12-ounce) can mandarin oranges drained and rinsed
  • 1 medium red bell pepper diced
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • ½ cup tortilla strips, corn chips, or crushed tortilla chips

Orange Vinaigrette

  • ¼ cup pulp-free orange juice concentrate defrosted
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • ½ teaspoon jerk seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup extra virgin olive oil

Instructions

  • In a small bowl whisk together, the ¼ cup pulp-free orange juice concentrate, 2 tablespoons rice wine vinegar, 2 tablespoons honey, ½ teaspoon jerk seasoning, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Slowly stream in the ¼ cup extra virgin olive oil, while whisking until fully incorporated and emulsified. Remove ¼ cup of dressing to marinate the chicken, cover the remaining dressing and refrigerate until ready to dress the salad.
    Orange juice whisked with jerk seasoning, rice wine vinegar, and olive oil to make Orange Vinaigrette.
  • Trim 1 pound boneless, skinless chicken breast of any fat or grizzle and place in a shallow dish or resealable storage bag. Pour ¼ cup of the reserved dressing over chicken, tossing to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
    Chicken breasts in large storage bag with orange dressing.
  • Preheat a grill to medium high or heat a grill plate over or grill pan to medium high. Remove chicken from marinade and grill for 6-8 minutes per side, or until the chicken is 165℉ (74℃). Remove the chicken from the grill, let rest 5 minutes, and then cube into bite-sized pieces.
    Two marinated chicken breasts on grill plate.
  • In a large serving bowl, combine the 2 heads romaine lettuce (chopped) with 2 tablespoons of the dressing. Top the greens with 1 large ripe mango (diced), 1 cup fresh pineapple (diced), 1 (12-ounce) can mandarin oranges (drained and rinsed), 1 medium red bell pepper (diced), and 1 (15-ounce) can black beansdrained and rinsed), tossing to combine.
    Dressed greens with orange dressing, pineapple, red pepper, mango, and chicken layered in salad bowl.
  • Dish out individual servings and top each salad with a sprinkle of poppy seeds, sesame seeds, and corn/tortilla chips as desired. Serve with the remaining dressing on the side.
    Salad with grilled chicken, black beans, pineapple, red peppers, mandarin oranges, and an orange vinaigrette.

Video

Notes

Fruit/Veggies: Feel free to omit or mix and match the combination of fresh ripe mango, fresh pineapple chunks, red bell pepper, and canned mandarin oranges.
Make it Vegetarian: Use 2 cans of black beans and omit the chicken. Delicious and hearty!
Storage: The assembled salad and dressing can be stored in separate airtight containers for up to 3 days in the refrigerator. Wait to add poppy seeds, sesame seeds, and chips until right before serving. 
 

Nutrition

Calories: 318kcal | Carbohydrates: 39g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 149mg | Potassium: 1011mg | Fiber: 4g | Sugar: 32g | Vitamin A: 14185IU | Vitamin C: 54.2mg | Calcium: 75mg | Iron: 2.3mg
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