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Grilled Jerk Chicken Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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