pat's Recipe

Jerk Chicken Salad

Category: Beef/poultry/seafood salad

1/3 cup olive oil
2 Tbsp lime juice
2 tsp snipped fresh thyme or 1/2 tsp dried,
crushed
1 tsp honey
1 lb skinless, boneless chicken breasts
halves
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
6 cups torn mixed greens
1 medium avocado, halved, peeled, and cut
into thin wedges
1 medium mango, peeled and cut into thin
wedges*
In a screw-top jar combine oil, lime juice, thyme and honey; cover and shake well. Remove 1 Tbsp of the dressing. Set remaining dressing aside. Rinse chicken and pat dry. Brush chicken and plantain or red bananas with the 1 tbsp reserved dressing.
Rub jerk seasoning onto chicken. Grill chicken on an uncovered grill directly over medium coals for 12-15 minutes or until no longer pink, turning once. Remove chicken from grill; cut into strips and set aside. Grill plantain or red banana slices (if using yellow banana - do not grill) and pepper strips over medium coals for 8 minutes or till tender.
In a large bowl gently toss together greens and remaining dressing. Divide among 4 large plates. Top each serving with one-fourth of the chicken, sweet peppers, plantain or banana, avocado and mango.

*to cut mango into wedges, peel, if desired, and cut in half by sliding a sharp knife next to the seed along each side of the mango. Then, cut each half into wedges.

makes 4 main-dish servings