Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Olive oil |
| 2 tablespoons | Lime juice |
| 2 teaspoons | Snipped fresh thyme or 1/2 teaspoon dried thyme, crushed |
| 1 teaspoon | Honey |
| 1 pounds | Skinless boneless chicken breast halves |
| 1 \N | Plantain; 2 red bananas, or 1 large yellow banana, sliced |
| 2 tablespoons | Jamaican jerk seasoning |
| 1 medium | Red or yellow sweet peppe; cut into strips |
| 6 cups | Torn mixed greens |
| 1 medium | Avocado; halved, peeled and cut into thin wedges |
| 1 medium | Mango; peeled and cut into thin wedges* |
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 overy medium coals for 12 to 15 minutes or till 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 till 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. Typed by Ethel Snyder <essie49@...> Date: Sept. 21, 1997
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.
Recipe by: Better Homes and Gardens magazine -- May 1997 Posted to MC-Recipe Digest V1 #795 by essie49@... (Ethel R Snyder) on Sep 21, 1997