Creamy Caribbean Grilled Chicken Salad

Total Time
Prep 15 mins
Cook 10 mins

For RSC. If you don't have access to a grill, broil the chicken. Prep time does not include marinatinng chicken.

Ingredients Nutrition


  1. In a plastic or glass container, marinate chicken in the rum, lime juice, orange juice, sugar and cilantro. Chill/marinate for at least 6 hours Turn once halway through).
  2. Remove chicken from marinade (discard the marinade) and grill for about 6-8 minutes, (turning halfway through) or until done. If grilling is not possible, use your broiler.
  3. Allow chicken to cool completely and then dice chicken small.
  4. Place cooled, diced chicken in a mixing bowl. Add papaya, onion, coconut, raisins, sour cream, tarragon, pepper, salt and ginger. Toss well to evenly coat/mix.
  5. Chill or serve immediately.
Most Helpful

A GREAT chicken salad! And I was surprised at how absolutely beautifully this comes together. I marinated the chicken overnite, then grilled it. I followed directions and then did chill the salad for a couple of hours. I let sit out a bit so that it was not cold when served--served it over greens. Wonderful! I will surely make this again!

Chef Kate March 09, 2006

I started this on a day our plans changed so I ended up marinating the chicken overnight. As I was cutting into the papaya I had a rotten fruit, so I ended up subbing mangos. The salad mixture was good, but I felt it was calling for something crunchy after tasting it. I added slivered almonds and chopped celery. I also ended up adding a bit of curry powder to the dressing to provide a spark. I served this on shredded lettuce and with crackers. Since I made so many changes I don't feel it would be fair to rate your recipe. I liked your idea and use of the required ingredients and hope to try your version soon. Good luck in the contest!!!

Susie D March 08, 2006