Jamaican jerk chicken salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Dried thyme leaves |
| ½ | teaspoon | Crushed red pepper |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground allspice |
| 4 | Boneless; skinless chicken breast halves, about 1 pound | |
| 2 | mediums | Red onions; cut into 1/2\" slices |
| 2 | mediums | Bell peppers; ea. cut in 1/8ths |
| 6 | cups | Bite size pieces mixed salad greens |
| ⅓ | cup | Fat-free Caesar or Italian dressing |
| 1 | Papaya; peeled and cubed | |
Directions
Heat goals or gas grill. Mix thyme, red pepper, salt and allspice; rub on chicken witht he 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 ½ inch strips. Toss salad greens and dressing. Carefully toss salad mixture with grilled vegetables and papaya. Serve salad mixture with chicken. Makes 4 servings. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #731 by L979@... on Aug 9, 1997