Jamaican Jerk Chicken Salad - 10/1/2006

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Story Published: Oct 3, 2006 at 9:01 AM PST

Story Updated: Mar 28, 2008 at 12:59 PM PST

Ingredients

2 Tbl. basil 2 Tbl. black pepper
2 Tbl. parsley 2 Tbl. rosemary
2 Tbl. thyme 1/4 cup dry mustard
2 Tbl. salt 1/2 cup white vinegar
3/4 cup Chipotle pepper puree 1/4 cup lime juice
1/2 cup water 6 oz. chicken breast
2 cups mixed greens 2 oz. ginger shallot dressing
1 Roma tomato 2 oz. Feta cheese

Directions

For the chicken marinade, mix basil, black pepper, parsley, rosemary, thyme, dry mustard and salt. Add white vinegar, lime juice, water and Chipotle puree. Chipotle peppers are available in 7 oz. cans, then blend them until smooth.
Mix the marinade well, then add chicken breasts. Refrigerate for at least 1 hour or up to 24 hours. Grill chicken until cooked through.

To make the salad, toss mixed greens and ginger shallot dressing. The recipe for the dressing aired 1/25/05. Add Roma tomato and Feta cheese. Top with grilled chicken cut into strips. You can also add crisp corn tortilla strips for extra crunch. Serves 2.

Recipe from Jack Gilmore, Z Tejas

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