Recipe - Jerk Chicken Salad

1/3 cup Olive oil
2 tablespoon Lime juice
2 teaspoon Snipped fresh thyme or 1/2
teaspoon dried thyme,
crushed
1 teaspoon Honey
1 pound Skinless boneless chicken
breast halves
1 Plantain; 2 red bananas, or
1 large yellow banana,
cut or sliced up
2 tablespoon Jamaican jerk seasoning
1 md Red or yellow sweet peppe;
cut into strips
6 cup Torn mixed greens
1 md Avocado; halved, peeled and
cut into thin wedges
1 md Mango; peeled and cut into
thin wedges*

In a screwtype 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
onefourth of the chicken, sweet peppers, plantain or banana, avocado and
mango. Makes 4 maindish servings. Typed by Ethel Snyder essie49@juno.com
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 MCRecipe Digest V1 #795 by essie49@juno.com (Ethel R Snyder) on
Sep 21, 1997