Preheat grill (or George-Foreman) to high. Season chix on both
sides with Montreal seasoning and place on grill for about 6
minutes. Turn over and grill for another 6 min, until no longer pink
in center.
While chix is cooking, mix salad with cucmber, red onion, red bell
pepper, and tomatoes in a large mixing bowl.
Divide salad between 4 plates. Top each with 1/4 of the mandarin
oranges, pineapple tidbits, and cheese.
Cut chix breasts into 1/2-inch strips and place on top of each
salad. Serve with honey-Dijon dressing.
Originally Submitted
10/16/2009
0 Out of 5 from
0 reviews
You can add this Carribean Chix Salad recipe to your own private DesktopCookbook.