| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jamaican |
All newly t, Bbq/grill, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Dried thyme leaves |
| 1/2 |
ts |
Crushed red pepper |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground allspice |
| 4 |
|
Boneless; skinless chicken breast halves, about 1 pound |
| 2 |
md |
Red onions; cut into 1/2" slices |
| 2 |
md |
Bell peppers; ea. cut in 1/8ths |
| 6 |
c |
Bite size pieces mixed salad greens |
| 1/3 |
c |
Fat-free Caesar or Italian dressing |
| 1 |
|
Papaya; peeled and cubed |
INSTRUCTIONS
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 1/2 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@aol.com on Aug 9, 1997
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