Caribbean Jerk Chicken Salad
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground allspice
1 tablespoon dried thyme leaves
1 tablespoon sugar
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground sage
3/4 teaspoon ground cinnamon
3/4 teaspoon grated nutmeg
3/4 cup vinegar
1/2 cup orange juice
1/4 cup soy sauce
1/4 cup olive oil
1 cup finely chopped onion3 scallions, chopped
4 chicken breast halves
4 cups mixed fresh greens
12 cherry tomatoes
In a large glass baking dish, combine garlic powder, allspice, thyme, sugar, cayenne pepper, black pepper, sage, cinnamon and nutmeg. Slowly whisk in soy sauce, vinegar and orange juice. In a slow stream, whisk in olive oil. Add onion and green onion. Combine well. Add chicken breasts and turn from side to side a few times to coat chicken well with marinade. Allow to marinate 8 hours or overnight, covered in the refrigerator.
When ready to cook, grill chicken 6 minutes on each side. Or, for indoor preparation, broil it for 5 to 6 minutes on each side. Brush chicken well with marinade while grilling or broiling.
Slice cooked chicken into strips and lay over bed of salad greens. Heat remaining marinade to boiling and let boil for 2 minutes (to kill any bacteria that might be present from the raw chicken). Spoon over chicken and greens. Garnish plates with cherry tomatoes.
Serves 4.
Per serving: 385 calories, 12 grams fat (31 percent fat calories), 148 mg cholesterol, 356 mg sodium.
Source: St John, Virgin Is Source newspaper website