Saturday, June 30, 2012

Caribbean Salad

I found this recipe on


1 large bunch of romaine lettuc
1 lb boneless chicken breast, grilled
8 oz can mandarin oranges, drained
1 red bell pepper, diced
4-5 green onions, sliced
1/3 cup chopped cilantro
6-8 Tbsp dried cherries or cranberries
Sesame Seeds
Diced Fresh Pineapple

Vinaigrette Dressing

1/4 cup orange juice
3 Tbsp white wine vinegar
1 1/2 tsp dry mustard
2 Tbsp sugar
1/4 tsp sesame oil
1/4 tsp salt
3/4 cup canola oil


To prepare dressing, combine orange juice, vinegar, dry mustard, sugar, sesame oil, and salt  in the jar of a blender.  Blend until sugar is dissolved.  With blender running on low either remove stopper in lid, or crack the corner and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use.  You can prepare a day or two ahead of time.

To prepare salad, divide lettuce between 4 plates, top with chicken, oranges, bell pepper, green onion, and cranberries.  Drizzle with dressing and sprinkel with sesame seeds and pineapple.  Serves 4 main dish or 6-8 sides.