Jamaican Jerk Chicken Salad Recipe - Cooking Index
2 teaspoons | 10ml | Dried thyme leaves |
1/2 teaspoon | 2.5ml | Crushed red pepper |
1/4 teaspoon | 1.3ml | Salt |
1/4 teaspoon | 1.3ml | Ground allspice |
4 | Boneless - skinless chicken breast halves, about 1 | |
2 | Red onions - cut into 1/2" (medium) slices | |
2 | Bell peppers - ea. Cut in 1/8ths (medium) | |
6 cups | 660g / 23oz | Bite size pieces mixed salad greens |
1/3 cup | 78ml | Fat-free Caesar or Italian dressing |
1 | Papaya - peeled and cubed |
Heat goals or gas grill. Mix thyme, red pepper, salt and allspice; rub on chicken with the back of a spoon.
Cover and grill chicken 5 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. After 5 minutes, add onions and bell peppers, turning 2 or 3 times, until crisp-tender.
Cut chicken into 1/2 inch strips. Toss salad greens and dressing. Carefully toss salad mixture with grilled vegetables and papaya. Serve salad mixture with chicken. Makes 4 servings.
Source:
Unknown Cooking Magazine
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