Caribbean Chicken and Citrus Salad

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins


1 1/2pounds chicken tenderloins
3/4cup bottled Caribbean jerk marinade
1pound salad spring mix (about 8 cups)
1/2cup mint leaves, torn
2-- nectarines, sliced
2-- pink grapefruit, peel and pith removed, segmented
2-- navel oranges, peel and pith removed, segmented
1-- mango, sliced
1/2cup red onion, diced very finely
2teaspoons ginger
2tablespoons tarragon
1/3cup rice vinegar
2teaspoons Dijon mustard
2tablespoons orange juice
1/4teaspoon hot sauce
1-- lemon, zested
1/2teaspoon salt
1/8cup extra virgin olive oil
1/4cup canola oil


  1. In shallow dish or container, place chicken and cover with jerk marinade.  Cover and marinate in refrigerator for one hour, or up to overnight.
  2. Make dressing by combining ginger, tarragon, rice vinegar, mustard, orange juice, hot sauce, lemon zest and salt in bowl of food processor or in blender.  Blend, slowly adding oils until dressing is emulsified.
  3. Drain chicken and discard marinade.  In a large, non-stick skillet over medium-high heat, place chicken and cook, turning, until golden brown and done throughout, about 8 – 10 minutes.
  4. Remove chicken from heat and cool slightly.
  5. In large bowl, combine greens, mint, nectarines, grapefruit, oranges, mango and onion.  Add half of dressing and toss to combine.  Add cooled chicken; toss salad again.  Divide salad between four plates to serve.  Pass extra dressing on the side, if desired. 

From the Art Institute of Pittsburgh, Pa.

Nutritional Info *per serving

  • Calories 850
  • Glycemic Load 6.18
  • Fat 37g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 15g
  • Cholesterol 55mg
  • Sodium 6240mg
  • Potassium 920mg
  • Carbohydrate 88g
  • Fiber 11g
  • Sugars 29g
  • Protein 37g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 250%
  • Calcium 20%
  • Iron 25%