• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B6, C, E
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Olive oil

  2. 2 tablespoons 30ml Lime juice

  3. 2 teaspoons 10ml Snipped fresh thyme or 1/2 teaspoon dried

  4. Shed

  5. 1 teaspoon 5ml Honey

  6. 1 lb 454g / 16oz Skinless boneless chicken breast halves

  7. Plantain - 2

  8. 2 tablespoons 30ml Jamaican jerk seasoning

  9. 1 tablespoon 15ml Red or yellow sweet pepper - cut into strips (medium)

  10. 6 cups 660g / 23oz Torn mixed greens

  11. 1 cup 237ml Avocado - halved, peeled and (medium) cut into thin

  12. 1 Mango - peeled and cut into (medium) thin wedges*

Instructions Jump to Ingredients ↑

  1. In a screw-type jar combine oil, lime juice, thyme and honey; cover and shake well. Remove 1 tablespoon of the dressing. Set remaining dressing aside. Rinse chicken and pat dry. Brush chicken and plantain or red banana with 1 tablespoon reserved dressing. Rub jerk seasoning onto chicken.

  2. Grill chicken on an uncovered grill directly overly medium coals for 12 to 15 minutes or until no longer pink, turning once. Remove chicken from grill; cut into strips and set aside. Gill plantain or red banana slices (don't grill if using yellow banana) and pepper strips over medium coals for 8 minutes or until tender. In a large bowl gently toss together greens and remaining dressing.

  3. Divide among 4 large plates. Top each serving with one-fourth of the chicken, sweet peppers, plantain or banana, avocado and mango.

  4. NOTES : * To cut mango in wedges, peel, if desired, and cut in half by sliding a sharp knife next to the seed along each side of the mango. Then, cut each half into wedges.


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