10-Minute Dutch Oven Buttery Herb Caribbean Chicken Salad, Restaurant-Style
This vibrant, tropical chicken salad is bursting with Caribbean flavors like lime, cilantro, and allspice, all cooked in a buttery Dutch oven for a restaurant-quality dish in just 10 minutes. It's a quick, healthy, and satisfying meal perfect for a light lunch or dinner.
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
- 2 tbsp butter unsalted
- 1 cup diced mango fresh or frozen, thawed
- 1/2 cup diced red bell pepper
- 1/4 cup fresh cilantro chopped, plus more for garnish
- 2 tbsp lime juice freshly squeezed
- 1 tsp ground allspice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup mayonnaise or Greek yogurt for a lighter version
- 1 tbsp olive oil
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight. Make-Ahead Tip: You can prepare the dressing and chop the vegetables a day ahead. Cook the chicken fresh for the best texture. Variations: Add 1/2 cup of toasted coconut flakes or diced avocado for extra texture and richness. For a spicier kick, add a pinch of cayenne pepper to the dressing. Serving Suggestions: Serve over a bed of crisp romaine lettuce, in a tortilla wrap, or alongside coconut rice for a more substantial meal.