For the Salad:
2 boneless chicken breasts
1 purple onion
Mixed greens
½ green melon
4 Dulzura Borincana’s Coconut-Pineapple bites
1 lemon
Salt & Pepper

For the dressing:
½ Cup of Table cream
2 Tbsp. of rum
4 Tbsp. lemon juice
Salt & Pepper

  1. Put the chicken and Dulzura Borincana’s coconut pineapple bites in a bowl with lemon juice, salt and pepper. Let marinate for 30 minutes and when time elapses, grilled over low heat until brown and juicy.
  2. To prepare the dressing, take a bowl, stripe the 4 mini bites of Dulzura Borincana’s coconut pineapple, and mix with the table cream, rum and lemon juice, season with salt & pepper, to taste and stir well.
  3. Cut the chicken and green melon into chunks, and chop the onion very thin, you can also add some of the coconut pineapple bites to the salad, to enhance the flavor.
  4. In a bowl put a bed the mixed greens, add over the other ingredients and pour with dressing.
  5. Serve and enjoy!

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