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Recipes from chef-sarah
Caribbean Chicken Salad
Refreshing and healthy, Caribbean Chicken Salad is a top seller on Sally’s lunch menu. Inspired by Tropical jerk spice, the salad includes exotic fruits and a one-of-a-kind combination of tangy orange dressing and creamy macadamia nut dressing.
Feeds 4
Preparation
Dip one side of the chicken breast in Caribbean Jerk seasoning and sear on both sides in a pan with clarified butter until fully cooked. Arrange the fruit and avocado on a plate, toss the greens in the orange-raspberry dressing, top the salad with chicken and serve the macadamia nut dressing on the side.
ORANGE-RASPBERRY DRESSING
(Makes 4 cups)
Put the orange juice in a non-reactive pot and reduce by half over medium heat at a slow simmer. Set aside to cool. When cooled down, place in drink blender and run on medium speed. Add the raspberries and then slowly at a thin stream add the vegetable oil. Season to taste with little salt and pepper.
MACADAMIA NUT DRESSING
(Makes 5 cups)
Toast the Macadamia nuts in the oven at 350º F until golden brown. Chop the Macadamia nuts in a food processor. In a bowl, mix together mayonnaise, buttermilk and honey and season to taste with salt and pepper. If the dressing is still a bit thick then add more buttermilk.
Ingredients
- 1 ea ripe Papaya
- 1 ea ripe Mango
- 1 ea ripe Avocado
- 1 sm can Mandarin oranges
- ½ lb Strawberries
- ½ lb Mixed greens
- 4 ea 7oz Noneless skinless chicken breasts
- 3 oz Jerk seasoning
- 6C Tropicana Orange juice, no Pulp
- ½ pint Raspberries
- 1½ c Vegetable oil
- ½ c Macadamia nuts
- 3 c Mayonnaise
- 1 c Buttermilk
- 3 T Honey
