CARIBBEAN CHICKEN SALAD · Dec 5, 10:52 AM by Michele Roper
4 chicken breats
2 tsp. McCormick Montreal Chicken seasoning
Romaine lettuce
cucumber, sliced
1 red onion, sliced
1 cup radishes, sliced
1 red pepper, diced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 pz) pineapple tidbits, drained
1/2 cup cheddar cheese, shredded
1/2 cup honey-Dijon salad dressing
Preheat grill to high. Season the chicken breasts on both sides with the Montreal seasoning. Then place chicken on hot grill and grill until no longer pink in the center.
While the chicken is cooking, combine the lettuce, cucumber, red onion, radishes, red bell pepper and tomatoes in a lrage mixing bowl and toss.
Divide the salad between 4 plates. Top each with one-fourth of the mandarin orange slices, pineapple tidbits and shredded cheese.
Place the cooked chicken on a cutting board, let it cool slightly, then slice into 1/2 inch strips.
Top each salald with a portion of chicken. Pour honey-Dijon dressing over salads.
