Servings: 4
Prep Time: 30 minutes
Caribbean Chicken Salad
4 portions chicken breast (about 1 lb), chopped
2 tsp McCormick Montreal Chicken seasoning
1 bag romaine salad blend
1 bag baby spinach
1 cucumber, sliced
1 bell pepper, sliced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 oz) pineapple tidbits, drained
1/2 cup cheddar cheese, shredded
1/2 cup lite honey-Dijon slad dressing
Croutons (Bruce says, "no salad is to good for croutons)
1. Season chicken on both sides with montreal seasoning. Place chicken on lightly coated skiller and cook until no longer pink.
2. While chicken is cooking, combine salad, spinich, cucumer, bell pepper, and tomatoes in large mixing bowl, toss.
3. Divide salad between four plates. Top each with their share of orange slices, pineapple, and cheese.
4. After chicken has cooled a little put on top of salad. Pour honey-Dijon dressing on top. WALLA, scrumptious!
Prep Time: 30 minutes
Caribbean Chicken Salad
4 portions chicken breast (about 1 lb), chopped
2 tsp McCormick Montreal Chicken seasoning
1 bag romaine salad blend
1 bag baby spinach
1 cucumber, sliced
1 bell pepper, sliced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 oz) pineapple tidbits, drained
1/2 cup cheddar cheese, shredded
1/2 cup lite honey-Dijon slad dressing
Croutons (Bruce says, "no salad is to good for croutons)
1. Season chicken on both sides with montreal seasoning. Place chicken on lightly coated skiller and cook until no longer pink.
2. While chicken is cooking, combine salad, spinich, cucumer, bell pepper, and tomatoes in large mixing bowl, toss.
3. Divide salad between four plates. Top each with their share of orange slices, pineapple, and cheese.
4. After chicken has cooled a little put on top of salad. Pour honey-Dijon dressing on top. WALLA, scrumptious!
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