Jamaican Chicken Salad
Try this Jamaican Chicken Salad recipe, or contribute your own. "Poultry" and "Chicken" are two of the tags cooks chose for Jamaican Chicken Salad."This reminded me of some of the food I recently had in Puerto Rico.This recipe is perfect just the way it is written. I wouldn't change a thing." - Sherri
Yield: 4 Ready in 45 minutes
favorite of 9 people 2 people want to try
Verified by stevemur
Jamaican Chicken Salad Preparation
*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.
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