Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crust y. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified.
Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.
>From Taste Show #TS4714 by Rooby
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 170 (60%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 47.9mg||15 %|
|Sodium 2501.2mg||86 %|
|Potassium 853.3mg||22 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 9.5g|
|Protein 14.3g||20 %|
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Calories per serving: 284
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