JERK CHICKEN SALAD
For jerk seasoning:
4 teaspoons dried thyme
1 teaspoon allspice
4 teaspoons sugar
1/2 teaspoon cayenne pepper
2 tablespoons fresh lime juice
2 tablespoons Dijon mustard
3 teaspoons canola oil, divided use
1 tablespoon water
3/4 pound boneless skinless chicken breast
4 scallions sliced ( 1/2 cup)
1 cup cubed fresh papaya, seeds removed
1 cup drained and rinsed canned black beans
1/2 small head romaine lettuce, torn into small pieces (about 5 cups)
2 stalks celery, sliced (1 cup)
1 green bell pepper, sliced (1 cup)
2 tablespoons chopped fresh cilantro
1 medium tomato, cut into wedges
2 crusty sourdough rolls
To prepare seasoning: Mix thyme, allspice, sugar and cayenne pepper in a small bowl.
To prepare dressing: Whisk lime juice and mustard in a separate bowl. Add 2 teaspoons canola oil and water. Blend well. Set aside.
To prepare salad: Remove fat from chicken and dip into spice mixture, making sure all sides are covered.
Heat remaining teaspoon oil in a small non-stick skillet on medium high. Sauté chicken 1 minute. Turn and sauté 1 minute more. Reduce heat to medium, cover with a lid and cook 5 minutes. While chicken cooks, mix scallions, papaya and black beans and add to dressing. Toss well.
To finish: Place lettuce on individual dinner plates. Sprinkle celery and green pepper on top. Spoon dressing over vegetables. Slice chicken into strips and place on top of salad. Sprinkle cilantro on top and place tomato wedges around the edges. Serve with rolls.