Calypso Chicken Salad
30 minutes
Serves: 3
Just Bare Just 5 Cooking Challenge finalist Kadija B. of Deerfield Beach, FL. paired luscious pineapple with the creaminess of rich avocado in this refreshing Caribbean-inspired dish.
Ingredients
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- 2 medium limes
- Coarse salt and freshly ground pepper to taste
- 3 tablespoons olive oil
- 1 cup chopped fresh pineapple
- 3 cups fresh watercress, coarsely chopped
- 1 small avocado, pitted, chopped
Instructions
- Place chicken between two pieces of waxed paper or plastic. Lightly pound with a rolling pin or flat side of a meat mallet until an even thickness. Place in resealable plastic bag with the juice of 1 lime, salt, and pepper. Seal and place in refrigerator for 30 minutes.
- Heat oil in large skillet over medium heat. Lift chicken from lime juice (discard juice); cook in skillet about 10 minutes, turning once, until browned and no longer pink in center. Cook to internal temp of 165°F.
- Remove chicken from pan. Add pineapple; sauté about 2 minutes or until golden brown. Cut remaining lime in half; squeeze one half into skillet. Cook and stir 1 minute.
- Arrange watercress and avocado on plates. Top with chicken, then spoon pineapple and pan juices on top. Cut remaining lime half into wedges to garnish salads.