Just in time for Memorial Day BBQs and potlucks: the Caribbean Chicken Salad is an easy, delicious dish that everyone will enjoy! I know this because it has already been taste-tested by over 200 participants at a series of wellness fairs last week during Myplate2yours cooking demos. And it is a recipe I’ve made for many years as it was modified from an original of Marshall Field’s. All of the ingredients can be prepped ahead of time and assembled quickly when ready to serve. Leftovers can be kept in the the fridge for a few days…they make a tasty lunch. Enjoy!
Caribbean Chicken Salad (serves 6-8)
1 pound orzo, prepared as directed
15 ounce canned mandarin oranges, drained
1 pound seedless red grapes, halved
6 green onions, sliced (green and white parts)
2 cups cooked, shredded chicken breast
Prepare dressing: in a small bowl combine 1/3 cup white wine vinegar, 1/4 cup minced fresh cilantro, 1/2 teaspoon ground white pepper, and 1 teaspoon each: nutmeg, allspice, salt. Whisk in 1/2 cup extra virgin olive oil. Set aside.
Place orzo, oranges, grapes, green onions and chicken in a large bowl. Pour dressing over bowl’s contents and toss gently coat. Chill before serving.