Caribbean Chicken Salad

ViBoA recipes

The smell of warm spices and sizzling chicken always takes me back to Sunday light dinner after eating too much over the weekend. The sweet tomatoes, tender chicken, and salty cheese came together like old friends around the table. Light, fresh, warm, juicy, and full of flava. Perfect also for a light lunch Caribbean-style.

Servings Preparation Time Cooking Time

4 servings 20 minutes 15 minutes

• Ingredients

  For the Chicken

  • 500 g (1 lb) chicken breast, sliced into strips

  • 2 tbsp olive oil

  • 1 tsp paprika

  • 1 tsp ground cumin

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • 1 tsp sweet paprika powder

  • ½ tsp sea salt

  • ¼ tsp black pepper

  • 1 tbsp fresh parsley, chopped

  • 1 tbsp Kecap manis (sweet soya)

  For the Salad

  • 150 g lamb’s lettuce (or mixed greens)

  • 200 g cherry tomatoes, halved

  • 1 crisp apple, diced

  • ½ cucumber, sliced

  • 30 g grated Parmesan cheese

  • 2 tbsp toasted pumpkin seeds (optional)

  Caribbean Honey-Lime Dressing

  • 3 tbsp olive oil

  • Juice of 1 lime

  • 1 tbsp honey

  • 1 tsp Dijon mustard

  • Pinch of salt

  • Pinch of black pepper

  Garnish

  • Extra Parmesan

  • Fresh parsley

  • Lime wedges

• Instructions

  1. Season the Chicken

  In a bowl, combine the chicken with olive oil, paprika, cumin, sweet paprika, garlic powder, onion powder, oregano, salt, pepper, and parsley.

  Let it rest for 15–20 minutes so the flavors can settle into the meat.

  2. Cook the Chicken

  Heat a large skillet over medium-high heat.

  Cook the chicken for 6–8 minutes, stirring occasionally.

  The chicken should become golden with lightly caramelized edges and release a rich, spicy aroma and add the kecap manis.

  Remove from heat and let rest for a few minutes.

  3. Make the Dressing

  Whisk together the olive oil, lime juice, honey, mustard, salt, and pepper.

  Taste and adjust with extra lime for brightness or honey for sweetness.

  4. Build the Salad

  In a large bowl combine:

  • Lamb’s lettuce

  • Cherry tomatoes

  • Apple cubes

  • Cucumber slices

  • Pumpkin seeds

  Drizzle with the dressing and gently toss.

  5. Assemble

  Divide the salad among four plates.

  Top with the warm Caribbean-spiced chicken.

  Finish with grated Parmesan, fresh parsley, and an extra squeeze of lime.

  6. Serve

  Serve immediately while the chicken is still warm against the cool, crisp greens.

  The contrast of temperatures and textures is what makes this dish special.

• ViBoA Touch

  Serve with grilled sweet plantains for a true Caribbean feeling.

  Add mango cubes or pineapple for a sweeter island twist.

  Replace chicken with grilled shrimp for a fisherman-style version.

  Make it vegetarian by using roasted chickpeas or grilled halloumi.

  For extra heat, add finely chopped Scotch bonnet or a pinch of cayenne.

  Serve family-style in a large bowl in the middle of the table.

ViBoA Secret

“Fresh from the garden, kissed by Caribbean spices.”