Jerk Chicken with Mixed Greens and Grapes

February 13 00:00 2003 Print This Article

10 to 14 Servings

Ingredients

  • 12 (6 lb.) boneless, skinless chicken breast halves
  • 1-1/2 gal. mixed salad greens
  • 1-1/2 qt. California seedless grapes
  • 6 cups mangoes, peeled and sliced

    Jerk Seasoning:

  • 1 cup onion, finely chopped
  • 1 Tbsp. green onions, finely chopped
  • 1 Tbsp. dried thyme leaves, crushed
  • 1 Tbsp. granulated sugar
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 3 Tbsp. worcestershire sauce
  • 1 Tbsp. vegetable oil

    Lime Vinaigrette:

  • 1/2 cup white wine vinegar
  • 1/2 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1 tsp. grated lime peel
  • 1-1/2 tsp. salt
  • 1/2 tsp. bottled hot pepper sauce
  • 1/4 tsp. ground black pepper

Directions

  1. Combine ingredients for Jerk Seasoning; mix well. Marinate chicken in mixture 1 hour in refrigerator. Broil or grill chicken just before serving.
  2. Combine ingredients for Lime Vinaigrette; mix well. For each portion, toss 2 cups greens, 1/2 cup grapes and 2 tablespoons Lime Vinaigrette; place on serving plate.
  3. Slice grilled chicken and place on salad; garnish with 2 or 3 mango slices.

    Nutritional Information Per Serving:
    564 calories
    69 g protein
    14 g fat
    43 g carbohydrate
    175 mg cholesterol
    661 mg sodium

Source: California Table Grape Commission








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