Jerk Chicken Salad Recipe
Ingredients
| Olive oil | 1/3 Cup (16 tbs) | |
| Lime juice | 2 Tablespoon | |
| 2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed | ||
| Honey | 1 Teaspoon | |
| Boneless chicken breast | 1 Pound | |
| 1 plantain, 2 red bananas, or 1 large yellow banana, sliced | ||
| 2 Tbsp. Jamaican jerk seasoning | ||
| 1 medium red or yellow sweet pepper, cut into strips | ||
| Mixed greens | 6 Cup (16 tbs) | |
| 1 medium avocado, halved, seeded, peeled, and cut into thin wedges | ||
| 1 medium mango, peeled and cut into thin wedges | ||
Directions
1. In a screw-top jar combine oil, lime juice, thyme, and honey; cover and shake well. Remove 1 tablespoon dressing. Set remaining dressing aside. Rinse chicken; pat dry. Brush the chicken and plantain or red bananas with the 1 tablespoon reserved dressing.
2. Rub jerk seasoning onto chicken. Grill chicken on the rack of an uncovered grill directly over medium coals 12 to 15 minutes or till no longer pink, turning once. Remove chicken from grill; cut into strips and set aside. Grill plantain or red bananas (if using yellow banana, do not grill) and pepper strips over medium coals about 8 minutes or till tender.
3. In a large bowl toss together greens and remaining dressing. Divide among 4 plates. Top each with chicken, plantain or banana, peppers, avocado, and mango.
2. Rub jerk seasoning onto chicken. Grill chicken on the rack of an uncovered grill directly over medium coals 12 to 15 minutes or till no longer pink, turning once. Remove chicken from grill; cut into strips and set aside. Grill plantain or red bananas (if using yellow banana, do not grill) and pepper strips over medium coals about 8 minutes or till tender.
3. In a large bowl toss together greens and remaining dressing. Divide among 4 plates. Top each with chicken, plantain or banana, peppers, avocado, and mango.
Chef
