Caribbean Salad With Sweet Orange Vinaigrette! Today we are talking about a very interesting fruit from the Caribbean, with an exceptionally vibrant taste, and an amazing aroma that can remind you of sunny, sandy beaches. But this is not it. It’s also great for your health. And we will tell you everything about it.
INSTANT POT CARIBBEAN CHICKEN SALAD WITH SWEET ORANGE VINAIGRETTE
The Instant Pot Caribbean Chicken Salad meets all of my criteria for the Perfect Salad for Dinner. When you look at your empty plate, it will be crunchy, creamy, sweet, tangy, and packed with protein and healthy fats, making you feel satiated and proud of how healthy you are. And the vinaigrette made with sweet oranges? Amazingly easy to prepare, with tastes that will make you swoon.
You can tell you’re a sentimental foodie when it happens.
In my home, this vibrant Caribbean chicken salad has been enjoyed twice a week for more than a month while I thoroughly investigated what would be the ideal dressing to elevate it.
Well, after some contentious debates with my husband about which of the five dressings I created was the best, we have finally settled on the Sweet Orange Vinaigrette as the winner.
I also made a large amount of this salad for a family gathering to make sure I was on the right road. More than one big, powerful man in the room gave it high ratings and said that it was deserving of “going back for seconds.”
There’s enough recipe testing done for now. eating salad, men? DONE! It’s perfect if you type it up!
I’ve included his favorite salad dressing in the recipe card below in honor of my wonderful spouse, who helps me test and perfect every recipe that appears on TIDBITS. Don’t forget to give that one a shot as well!
WHY YOU WILL LOVE INSTANT POT CARIBBEAN CHICKEN SALAD
- You’ll be munching on juicy pieces of chicken that are seasoned with the traditional, warm jerk flavors, sweetened with honey, and enlivened with pineapple and lime juice like sweets.
- Salad that is festive and colorful and that both your eyes and mouth will enjoy. Mandarin oranges, spinach, red bell pepper, avocado, mango, and more! It’s similar to eating the rainbow without the artificial colors of Skittles.
- Then comes the tactile extravaganza: my, oh my, creamy avocado and goat cheese, crunchy water chestnuts and walnuts. By the end, my jaw is sore, but I don’t even care.
- An easy-to-make, crisp-tasting orange vinaigrette nicely highlights the flavors on the entire plate and only requires a few seconds to shake.
HOW TO MAKE CARIBBEAN CHICKEN IN THE PRESSURE COOKER
- Cook the chicken in the pressure cooker pot with the juices and spices.
- Shake a jar or dressing container after adding the ingredients for the salad dressing.
- Once the beef is cooked through, begin putting the salad together.
- Add the bell pepper, avocado, mango, mandarin oranges, and water chestnuts to the spinach in the serving bowl.
- briskly throw
- Add cheese, cashews, and cilantro, then drizzle with the dressing.
TIPS FOR MAKING THE BEST CARIBBEAN CHICKEN SALAD
- The chicken tastes delicious whether it is served hot or cold. Make the chicken the day ahead for a simple meal, and when it’s time to serve, simply combine the remaining ingredients.
- Serve the dressing separately at all times. If you have dressing hogs around (like ME! ), you might need to double the vinaigrette, but this will prevent a sad, sloppy salad situation, especially if you want leftovers.
- This salad is excellent for large gatherings but is also excellent for weeknight meals. I prefer to keep the components separate so that my husband, kids, and I can let them build the salad how they like it. For my kids, that often consists of two leaves of spinach topped with three scoops of mandarin oranges, a few cashews, and a drizzle of dressing. Well, at least they seem to think they enjoy salads.
- Don’t buy pre-crumbled cheese; instead, buy feta in a block or goat cheese in a tube! It’s dry instead of creamy, and crumbling it by hand takes exactly 10 seconds.
- Add bacon or prosciutto that is crispy. Since this was a recent discovery and one I will use frequently, I didn’t include it in the recipe.
- Serve the chicken and toppings in lettuce cups with the vinaigrette during a party for an extra posh presentation. You will truly be a hero.
HOW TO STORE, REHEAT, AND FREEZE CARIBBEAN CHICKEN
- Storage: If at all possible, keep all of the ingredients separate in the fridge and combine them only before serving.
- Reheat: If you prefer your chicken warm, you may reheat it for 30 seconds in the microwave or on the stovetop.
- Freeze: The chicken will keep well for at least three months in a freezer-safe or food-saving bag. Never have I tried to freeze the dressing.
VARIATIONS OF CARIBBEAN CHICKEN SALAD
- Honey Lime Vinaigrette: This was hands down my husband’s favorite dressing so I included it in the recipe card below.
- Spicy Caribbean Chicken Salad: Add some heat by adding a pinch of cayenne pepper to the Orange Vinaigrette – it’s a delicious sweet/spicy combo.
- Caribbean Lettuce Cups: As mentioned above, the chicken and toppings can be layered in romaine or butter lettuce cups and served on a large platter.
At the end of the day, one of my favorite things to eat is a loaded supper salad, and this Caribbean chicken salad is sure to please almost everyone.
Prepare to have the most fun you’ve ever had eating a salad as you go. Tell me what you believe!
Enjoy!
CARIBBEAN SALAD
With the help of this simple Caribbean Salad, visit the tropics! Grilled chicken is combined with fresh mango, pineapple, mandarin oranges, and a vibrant orange vinaigrette to create a salad that is similar to the Luau Salad from the Cheesecake Factory but is more flavorful and nutritious.
WHAT IS LUAU SALAD?
The Luau Salad from the Cheesecake Factory was a flavorful salad with grilled chicken, juicy mangoes, tortilla strips, and a zesty dressing. Sadly, it is no longer available, but fortunately you can simply make this dish at home.
I was inspired to make a Caribbean Salad by the salad at the Cheesecake Factory.
It is bursting with flavor and fresh ingredients, and it tastes like a tropical getaway!
STEP-BY-STEP INSTRUCTIONS
STEP ONE: PREPARE ORANGE VINAIGRETTE
- Whisk together the ingredients or shake them together in a glass jar.
STEP TWO: MARINATE CHICKEN
- Remove ¼ cup of the dressing.
- Place the chicken in a sealable bag or air-tight container and pour the ¼ cup dressing over the chicken.
- Refrigerate the chicken in the marinade for 30 minutes up to 4 hours. You do not want to do longer than 4 hours as the citrus will begin to break down the chicken.
STEP THREE: GRILL CHICKEN
- Set the grill to medium-high heat.
- Grill the chicken after removing it from the marinade.
- Eliminate marinade.
- Grill chicken for 6 to 8 minutes on each side, or until the internal temperature reaches 165 degrees.
- Before slicing, transfer the chicken to a cutting board and let it rest there for 5–10 minutes.
STEP FOUR: ASSEMBLE SALAD
- Chop up the red pepper, lettuce, pineapple, and mango.
- Clearly drain the mandarin oranges in cans.
- Combine lettuce and fruit, and then add cooked chicken over top.
- Serve with the tortilla strips and the saved dressing, then top with poppy and sesame seeds.
PRO-TIPS
- Mandarin oranges give this salad a taste boost that I adore, but you are welcome to skip them or use fresh, segmented mandarin oranges.
- At your local grocery store, tortilla strips are generally available next to croutons, but crushed tortilla chips work just as well.
- Although absolutely optional, the poppy seeds and sesame seeds do give the salad a pleasant texture.
SHRIMP AVOCADO SALAD
This Caribbean-inspired shrimp avocado salad is ready to transport you to the tropics! This recipe for Shrimp Avocado Salad is everything an island dream should be: colorful, delicious, crunchy, and creamy! It is stuffed with of succulent shrimp that have been marinated in jerk sauce, creamy avocado, pineapple, mango, kiwi, oranges, and jicama. Toasted coconut and roasted macadamia nuts are also sprinkled on top, and the dish is dressed in a tart, citrusy Caribbean Citrus Vinaigrette. The ingredients for this salad, with the exception of the avocados, can be prepared in advance for easy entertaining, make-ahead dinners, or quick lunches.
SERVINGS: 6 -8
TOTAL TIME:28 MINS
PREP TIME:20 MINS
COOK TIME:8 MINS
INGREDIENTS
SALAD
- 1 pound medium uncooked shrimp peeled, deveined
- 10 oz. spring mix
- 1 cup chopped pineapaple
- 1 mango peeled and chopped
- 2 kiwis peeled, sliced and quartered
- 1 red bell pepper chopped
- 3 mandarin oranges peeled, segmented
- 1 avocado, peeled and chopped or sliced
- 1 cup chopped jicama
- 1/4 cup chopped red onion
- 1/2 cup salted, roasted macadamia nuts (may sub roasted, salted cashews)
- 1/2 cup toasted sweetened coconut flakes
CARIBBEAN SHRIMP MARINADE
- 1 tablespsoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon ketchup
- 1 tsp EACH chipotle chili powder, paprika
- 1/2 tsp EACH garlic powder, onion powder, all spice
- 1/4 tsp EACH ground ginger, salt
CITRUS CILANTRO BALSAMIC VINAIGRETTE
- 1/2 cup olive oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons balsamic vinegar
- 1 tablespoons honey
- 1/4 tsp EACH salt, pepper
- 2 tablespsoons finely chopped cilantro
INSTRUCTIONS
SHRIMP MARINADE
- In a medium bowl or freezer bag, combine the marinade ingredients. Add the shrimp and marinate for 30 minutes at room temperature or up to 60 minutes in the refrigerator. Prepare the dressing while the salad ingredients are being chopped.
DRESSING
- Vinaigrette components can be added to a bowl and whisked together OR added to a jar and shaken vigorously. Place in the fridge to store. At least 30 minutes of chilling is recommended. ** Shake or whisk the container to recombine when ready to serve.
COOK SHRIMP
- In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add the shrimp and marinade, and cook for 3 minutes on each side, or until the shrimp are barely opaque and cooked through.
ASSEMBLE
- To assemble, place lettuce in a big bowl, then add the rest of the salad ingredients on top. Add appropriate quantity of Citrus Balsamic Vinaigrette and blend by tossing.
- Alternately, because coconut and avocado don’t keep as well as the other ingredients in the salad (especially if you want to have leftovers), combine all of the salad’s ingredients EXCEPT for those two before topping each dish. Vinaigrette should be drizzled over each dish.