Grilled Jerk Chicken Salad

Oxmoor House
Check in the ethnic section of your supermarket for habanero pepper sauce.
4 servings


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5 green onions, sliced and divided
3 tablespoons fresh lime juice
2 tablespoons habanero pepper sauce
1 tablespoon white vinegar
2 1/2 tablespoons salt-free Jamaican jerk seasoning blend
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
8 cups mixed salad greens
2 ripe mangoes, peeled and cubed
3/4 cup fat-free mango dressing


1. Combine 2 tablespoons green onions and next 4 ingredients in container of an electric blender; cover and process until smooth. Brush both sides of chicken breast halves with green onion mixture.

2. Prepare grill.

3. Coat grill rack with cooking spray; place over medium-hot coals (350° to 400°). Place chicken on rack, and grill, covered, 5 minutes on each side or until done. Cut chicken crosswise into 1/4-inch-thick strips.

4. Place 2 cups salad greens on each individual serving plate; top with mango and remaining green onions. Arrange chicken over salads; top each serving with 3 tablespoons dressing.

Created date

April 2008

Nutritional Information

Calories 241
Caloriesfromfat 13 %
Fat 3.5 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.4 g
Carbohydrate 25.3 g
Fiber 2.6 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 164 mg
Calcium 0.0 mg