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Recipe: Jamaican Chicken Salad
Categories: Salads, Main dish, Poultry
Yield: 4 Servings
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)
*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.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Sep 15, 1998
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