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.

Source: Better Homes and Gardens


Recipe Summary

30 mins
12 mins
4 main-dish servings


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.


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

492 calories; total fat 29g; saturated fat 5g; cholesterol 59mg; sodium 364mg; carbohydrates 38g; fiber 7g; protein 26g; vitamin a 4082IU; vitamin c 77mg; calcium 81mg; iron 5mg.