Jerk Chicken Salad
Jerk rubbed grilled chicken, plantains, sweet pepper strips, and avocado are arranged on torn mixed greens then drizzled with a honey-lime dressing for this Southern-style, high-fiber salad recipe.
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Jerk Chicken Salad
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Directions
- In a screw-top 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 bananas with the 1 tablespoon reserved dressing.
- Rub jerk seasoning onto chicken. Grill chicken on an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink turning once. Remove chicken from grill; cut into strips and set aside (if using yellow banana, do not grill) 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. Makes 4 main-dish servings.
From the Test Kitchen
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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.
Nutrition Facts (Jerk Chicken Salad)
- Per serving:
- 492 kcal ,
- 29 g fat
- (5 g sat. fat ,
- 59 mg chol. ,
- 364 mg sodium ,
- 38 g carb. ,
- 7 g fiber ,
- 26 g pro.