Side Pannel
Jamaican Chicken Salad
Jamaican Chicken Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish, Salads
Ingredients List
- 1/2 c Bottled fat-free
- -honey-mustard salad
- -dressing
- 1 ts Finely shredded lime peel
- 4 Skinless, boneless chicken
- -breast halves (1 pound)
- 3 ts Purchased or homemade
- -Jamaican jerk seasoning*
- 2 ts Cooking oil
- 16 Chilled bottled mango
- -slices, drained, or 2 large
- -fresh mangoes
- 12 c (16 ounces) packaged torn
- -mixed greens (such as the
- -European blend)
Directions
*Jamaican jerk seasoning: Combine 2 teaspoons onion powder, 1 teaspoon
sugar, 1 teaspoon crushed red pepper, 1 teaspoon crushed dried thyme, 1/2
teaspoon salt, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground
cinnamon. Store in covered container.
For dressing, mix honey-mustard dressing and lime peel. If necessary, add
water to make of drizzling consistency. Cover and chill dressing till ready
to serve.
Rinse chicken breast halves; pat dry with paper towels. Sprinkle chicken
with the Jamaican jerk seasoning. In a 10-inch skillet cook the seasoned
chicken in hot oil over medium-high heat about 6 minutes per side or till
golden brown and no pink remains. Thinly bias slice each chicken breast.
If using fresh mangoes, pit, peel, and slice each one. Divide greens among
4 dinner plates. Arrange warm chicken and mango atop; drizzle with
dressing. If desired, top with strips of lime peel. Makes 4 servings.
Make-Ahead Tip: Combine ingredients for dressing. Cover and chill up to 8
hours ahead. Just before serving, drizzle over prepared salads.
Nutrition facts per serving: 318 calories, 6 g total fat (1 g saturated
fat), 45 mg cholesterol, 572 mg sodium, 35 g carbohydrate, 8 g fiber, 22 g
protein. Daily Values: 153% vitamin A, 127% vitamin C, 37% iron.
sugar, 1 teaspoon crushed red pepper, 1 teaspoon crushed dried thyme, 1/2
teaspoon salt, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground
cinnamon. Store in covered container.
For dressing, mix honey-mustard dressing and lime peel. If necessary, add
water to make of drizzling consistency. Cover and chill dressing till ready
to serve.
Rinse chicken breast halves; pat dry with paper towels. Sprinkle chicken
with the Jamaican jerk seasoning. In a 10-inch skillet cook the seasoned
chicken in hot oil over medium-high heat about 6 minutes per side or till
golden brown and no pink remains. Thinly bias slice each chicken breast.
If using fresh mangoes, pit, peel, and slice each one. Divide greens among
4 dinner plates. Arrange warm chicken and mango atop; drizzle with
dressing. If desired, top with strips of lime peel. Makes 4 servings.
Make-Ahead Tip: Combine ingredients for dressing. Cover and chill up to 8
hours ahead. Just before serving, drizzle over prepared salads.
Nutrition facts per serving: 318 calories, 6 g total fat (1 g saturated
fat), 45 mg cholesterol, 572 mg sodium, 35 g carbohydrate, 8 g fiber, 22 g
protein. Daily Values: 153% vitamin A, 127% vitamin C, 37% iron.
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