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Recipe: Grilled Jamaican Chicken Salad (with mango, cucumber, and cashews)

Salads - Main Dish
GRILLED JAMAICAN CHICKEN SALAD

3/4 cup oil and vinegar salad dressing
2 tablespoons Jamaican pepper sauce or Caribbean style steak sauce
1 teaspoon ground allspice
1/2 teaspoon dried thyme
4 green onions, sliced
4 boneless, skinless chicken breast halves
1 (10 oz.) pkg. salad mix or 8 cups torn lettuce
1 fresh mango, peeled and sliced
1 medium cucumber, sliced
1/4 cup chopped cashews

Combine salad dressing, pepper sauce, allspice, thyme and green onions in a small bowl. Place chicken breasts in an 8x8x2-inch baking dish. Pour half of marinade over chicken; turn chicken to coat with marinade. Cover with Reynolds Plastic Wrap; refrigerate at least 30 minutes. Cover remaining marinade with plastic wrap; refrigerate to use as salad dressing.

Arrange salad mix on 4 plates. Top with mango and cucumbers. Cover with plastic wrap: refrigerate until serving time.

Preheat grill to medium. Remove chicken from marinade. Discard marinade.

Grill 5 to 6 minutes per side or until tender.

TO SERVE:
Cut grilled chicken into strips. Place hot grilled chicken strips over salads. Drizzle with reserved
marinade; sprinkle with cashews.

Servings: 4
Source: Reynolds Kitchens
MsgID: 17929
Shared by: Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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