Caribbean Taco Salad
Get a taste of paradise with this vibrant Caribbean Taco Salad, a refreshing fusion of tropical flavors and savory spices. Juicy grilled chicken, seasoned with smoky paprika and ground cumin, takes center stage atop a bed of crisp romaine lettuce. Sweet mango chunks, creamy avocado, zesty red onion, and tender black beans add a burst of color and texture, while crunchy plantain chips and a drizzle of tangy lime-honey dressing complete this island-inspired dish. Perfect for a quick family dinner or an impressive lunch option, this salad is ready in just 35 minutes and delivers a delightful balance of sweet, savory, and spicy. Healthy, gluten-free, and bursting with Caribbean flair, it’s a salad that promises to transport your taste buds straight to the tropics!
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Recipe Information
Ingredients
- 2 pcs Chicken breast
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 pcs Ripe mango
- 4 cups Romaine lettuce
- 1 pcs Red bell pepper
- 0.5 pcs Red onion
- 1 cup Black beans (canned, drained, and rinsed)
- 1 pcs Avocado
- 1 cup Plantain chips
- 0.25 cup Fresh cilantro
- 2 tbsp Lime juice
- 1 tsp Honey
- 0.5 pcs Jalapeño (optional, finely diced)
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
In a small bowl, mix olive oil, ground cumin, paprika, garlic powder, salt, and black pepper to create a seasoning rub.
Rub the seasoning mixture all over the chicken breasts, ensuring they are evenly coated.
Grill the chicken for 6-8 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing into thin strips.
While the chicken is cooking, prepare the salad base. Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Dice the mango, red bell pepper, red onion, and avocado into small cubes and add them to the salad bowl, along with the black beans.
In a separate small bowl, whisk together lime juice, honey, and diced jalapeño (if using). Taste and adjust seasoning if necessary.
Drizzle the lime dressing over the salad and gently toss to combine.
To assemble, divide the salad evenly among four plates. Top each plate with grilled chicken strips, a sprinkle of fresh cilantro, and a handful of plantain chips for crunch.
Serve immediately and enjoy a taste of the tropics!
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3730 mg | 162% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 45.7 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3480 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
