Shelly's Recipe

CARIBBEAN CHICKEN AND PASTA SALAD

Category: Pasta Salads

1/2-16 oz box (8 oz) linguine
1 1/2 lbs boneless, skinless chicken breast
Oil for rubbing chicken
2-3 tablespoons Caribbean jerk seasoning* (found in the spice aisle)
1 cup thinly sliced red onion
1 large ripe mango or two small mangos
1 green pepper
2 cups cherry tomatoes

Dressing:
1/4 cup extra virgin olive oil
2 tablespoons fresh lime juice
4-5 teaspoons Caribbean jerk seasoning*
Salt and pepper
*Caribbean Spice blends vary in heat, so taste the seasonings to determine your heat preference, especially for dressing.

Put a large pot of salted water on to boil. Preheat grill.

Pound chicken breasts to an even thickness. Rub with oil and sprinkle with two or three tablespoons of seasoning.

Grill chicken breast about 5 minutes each side, over a medium heat or until cooked through (not pink), but still moist. Place in refrigerator to cool.

While chicken is cooling, add onions to a large bowl. Peel and chop the mangos. Thinly slice the green pepper, and halve tomatoes if large. Add to bowl with onions.

To make dressing: whisk in a small bowl the oil, lime juice and jerk seasoning. Salt and pepper to taste.

Meanwhile, cook the pasta in boiling water according to directions on box, stirring well. Rinse quickly, drain well and add to bowl of vegetables. Toss with half of the dressing.

Slice chicken into bite size pieces and add to salad. Toss with remaining dressing. Season to taste and serve. Serves 4-6