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Receta Jamaican Chicken Salad

by Global Cookbook

Ingredientes

1/2 c. Bottled fat-free honey-mustard salad dressing 1 tsp Finely shredded lime peel 4 x Skinless, boneless chicken breast halves (1 lb.) 3 tsp Purchased or possibly homemade Jamaican jerk seasoning*

2 tsp Veg. oil 16 x Chilled bottled mango slices, liquid removed, or possibly 2 large fresh mangoes 12 c. (16 ounces) packaged torn mixed greens (such as the European blend)

Direcciones

1. Jamaican jerk seasoning: Combine 2 tsp. onion pwdr, 1 tsp. sugar, 1 tsp. crushed red pepper, 1 tsp. crushed dry thyme, 1/2 tsp. salt, 1/2 tsp. grnd cloves, and 1/2 tsp. grnd cinnamon. Store in covered container.
2. For dressing, mix honey-mustard dressing and lime peel. If necessary, add in water to make of drizzling consistency. Cover and refrigeratedressing until ready to serve.
3. 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 warm oil over medium-high heat about 6 min per side or possibly until golden and no pink remains. Thinly bias slice each chicken breast.
4. If using fresh mangoes, pit, peel, and slice each one. Divide greens among 4 dinner plates. Arrange hot chicken and mango atop; drizzle with dressing. If you like, top with strips of lime peel.
5. Makes 4 servings.
6. Make-Ahead Tip: Combine ingredients for dressing. Cover and refrigerateup to 8 hrs ahead. Just before serving, drizzle over prepared salads.

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