| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jamaican |
Salads, Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
*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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