Monday, January 14, 2008

Caribbean Chicken Salad

4 portions chicken breast
2 tsp McCormick Montral Chicken seasoning
1 bag of baby romaine salad
1 bag romaine salad blend
1 cucumber, sliced
1 red onion, sliced
1 cup radishes, sliced
1 red bell pepper, diced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 oz) pineapple tidbits, drained
1/2 cup reduced-fat cheddar chees, shredded
1/2 cup lite honey-Dijon salad dressing

1 Preheat grill to high. Season the chicken breasts on both side with the Montreal seasoning. Then place chicken on hot grill and cook for approximately 6 minutes; turn and grill for approximately 6 more minutes, until no longer pink in the center.
2. While the chicken is cooking, combine the baby romaine salad, romaine salad blend, cucumber, red onion, radishes, red bell pepper, and tomatoes in a large mixing bowl and toss.
3. Divide salad between four plates. Top each with one-fourth of the mandarin orange slices, pineapple tidbits, and shredded cheese.
4. Place the cooked chicken on a cutting board, let it cool slightly, then slice into 1/2-inch strips.
5. Top each salad with a portion of chicken. Pour honey-Dijon dressing over salads.

Yield: 4 servings
Prep Time: 30 minutes

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