Jerk Chicken Salad

By mhatkinson

Any fresh vegetables can be used.
If pressed for time, use a bottled, low-fat salad dressing

Ingredients

• 4 teaspoons dried thyme
• 1 teaspoon allspice
• 4 teaspoons sugar
• 1/2 teaspoon cayenne pepper
• 2 tablespoons fresh lime juice
• 2 tablespoons Dijon mustard
• 3 teaspoons canola oil, divided use
• 1 tablespoon water
• 3/4 pound boneless skinless chicken breast
• 4 scallions, sliced
• 1 cup cubed fresh papaya, seeds removed
• 1 cup drained and rinsed canned black beans
• 1/2 small head romaine lettuce, torn into small pieces(about 5 cups)
• 2 stalks celery, sliced
• 1 green bell pepper, sliced
• 2 tablespoons chopped fresh cilantro
• 1 medium tomato, cut into wedges
• 2 crusty sourdough rolls

Details

Servings 2

Preparation

Step 1

Mix thyme, allspice, sugar and cayenne pepper in a small bowl. Set jerk seasoning aside.

Whisk lime juice and mustard in a second bowl. Add 2 teaspoons canola oil and water. Blend well. Set dressing aside.

Remove fat from chicken and dip into jerk seasoning, making sure all sides are covered. Heat remaining teaspoon oil in a small nonstick skillet on medium-high. Saute chicken 1 minute. Turn and saute 1 minute. Reduce heat to medium, cover with a lid and cook 5 minutes. While chicken cooks, mix the scallions, papaya and black beans and add to dressing. Toss well.

To finish, place lettuce on individual dinner plates. Sprinkle celery and green pepper on top. Spoon dressing over vegetables. Slice chicken into strips and place on top of the salad. Sprinkle cilantro on top and place tomato wedges around the edges. Serve with rolls.