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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Jamaican Jerk Chicken Salad |
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Serves: 4 Print this Recipe2 tablespoons chopped fresh or 2 teaspoon dried thyme leaves 1/2 teaspoon crushed red pepper 1/4 teaspoon salt 1/4 teaspoon ground allspice 4 boneless skinless chicken breast halves (about 1 pound) 2 medium red onions, cut into 1/2-inch slices 2 medium green bell peppers, each cut into 8 pieces 6 cups bite-size pieces mixed salad greens or 1 head Romaine lettuce, torn into bite-size pieces 1/3 cup fat-free Caesar or Italian salad dressing 1 papaya, peeled, seeded and cubed Heat coals or gas grill. Mix thyme, red pepper, salt and allspice; rub on chicken with the back of a spoon. Cover and grill chicken 5 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. After 5 minutes, add onions and bell peppers; grill, turning 2 or 3 times, until crisp-tender. Cut chicken into 1/2-inch slices. Toss salad greens and dressing. Carefully toss salad mixture with grilled vegetables and papaya. Serve salad mixture with chicken. 1 Serving: Calories 220 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 65mg; Sodium 420mg; Carbohydrate 18g (Dietary Fiber 4g); Protein 29g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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