Creamy Caribbean Grilled Chicken Salad

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

• Ready In: 25 mins
• Serves: 6

Ingredients

• 4  boneless skinless chicken breast halves
• 1⁄4 cup lime juice
• 1⁄4 cup  fresh orange juice
• 1⁄4 cup light rum
• 1  teaspoon sugar
• 1⁄8 cup  chopped cilantro
• 2  cups  diced papayas
• 1⁄2 cup  chopped red onion
• 1  cup flaked coconut
• 1⁄2 cup raisins
• 1  cup sour cream (or more)
• 1  tablespoon dried tarragon
• 1⁄8 teaspoon pepper
• 1⁄8-1⁄4 teaspoon salt (to taste)
• 1⁄2 teaspoon  ground fresh ginger

Directions

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.