Caribbean Chicken, Rice & Bean Salad



1 lb. boneless, skinless chicken meat, breasts or thighs

3 Tbsp. lime juice

2 cloves garlic, minced

3/4 tsp. ground allspice

1/2 tsp. cayenne pepper

3 cups cooked rice, cooled

1 can red kidney or black beans, drained and rinsed

1/2 cup sliced scallions


1/4 cup lime juice

1 tsp. Dijon mustard

1/2 cup vegetable oil

2 tsp. sugar

1/2 tsp. salt

pinch of black pepper

  1. Place chicken in a plastic zipper lock bag. Add lime juice, garlic, allspice and cayenne. Let sit in refrigerator for 30 - 60 minutes. Grill chicken just until no longer pink inside, about 4 - 6 minutes per side. Cut chicken into 1 inch pieces. Place in a bowl with beans, rice and scallions.
  2. In a small bowl, whisk together dressing ingredients. Add to chicken mixture and toss well. Serve chilled or at room temperature

Serve with tropical fruit salad (pineapple & mango).

1 Serving: calories 700 total fat 32 g cholesterol 72 mg sodium 760 mg

Serves 4