Jerk Chicken Salad

Recipe Ingredients

1/3 cup	78ml	Olive oil
2 tablespoons	30ml	Lime juice
2 teaspoons	10ml	Snipped fresh thyme or 1/2 teaspoon dried
		Shed
1 teaspoon	5ml	Honey
1 lb	454g / 16oz	Skinless boneless chicken breast halves
1		Plantain - 2 red bananas, or 1 large yellow
2 tablespoons	30ml	Jamaican jerk seasoning
1 tablespoon	15ml	Red or yellow sweet pepper - cut into strips (medium)
6 cups	660g / 23oz	Torn mixed greens
1 cup	237ml	Avocado - halved, peeled and (medium) cut into thin
1		Mango - peeled and cut into (medium) thin wedges*

Recipe Instructions

In a screw-type jar combine oil, lime juice, thyme and honey; cover and shake well. Remove 1 tablespoon of the dressing. Set remaining dressing aside. Rinse chicken and pat dry. Brush chicken and plantain or red banana with 1 tablespoon reserved dressing. Rub jerk seasoning onto chicken.

Grill chicken on an uncovered grill directly overly medium coals for 12 to 15 minutes or until no longer pink, turning once. Remove chicken from grill; cut into strips and set aside. Gill plantain or red banana slices (don't grill if using yellow banana) and pepper strips over medium coals for 8 minutes or until 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.

NOTES : * To cut mango in 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.

Source:
Better Homes and Gardens magazine -- May 1997

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