Caribbean Chicken Salad

2 - 12
PersonalPoints™ per serving
Total Time
32 min
15 min
17 min
This easy-to-make salad has a refreshing tropical taste. Pick up the pineapple and mango from the salad bar if you want the convenience.


Uncooked sweet potato(es)

1 pound(s), peeled and cut into 1-inch chunks

Reduced calorie mayonnaise


Plain fat free yogurt

¼ cup(s)

Fresh lime juice

1 Tbsp

Curry powder

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Cooked skinless boneless chicken breast(s)

10 oz, thinly sliced


2 cup(s), fresh, chunks


2 cup(s), red, seedless, halved


1 large, peeled, seeded, and cut into 3/4-inch chunks

Uncooked red onion(s)

1 small, chopped


4 leaf/leaves, large, romaine


  1. Bring the sweet potato, with enough cold water to cover, to a boil in a medium saucepan. Reduce the heat and simmer, covered, until tender, about 10 minutes. Drain, then rinse the potato under cold water.
  2. Meanwhile, combine the mayonnaise, yogurt, lime juice, curry powder, salt, and pepper in a small bowl; mix well.
  3. Combine the chicken, pineapple, grapes, mango, and onion in a large bowl. Add the mayonnaise mixture and sweet potato to the chicken mixture; toss to coat.
  4. Place a lettuce leaf on each of 4 plates. Top each lettuce leaf with 2 cups of the salad. Serve at once. Yields 1 filled lettuce leaf per serving.


You can substitute the pineapple and mango for any other favorite fruits, such as orange segments, papaya wedges, or fresh grapefruit segments, if they’re more readily available.For an easy seafood version of this recipe, substitute 1/2 pound of cooked small shrimp for the chicken.