Chicken Salad With Jerk Vinaigrette Recipe

ingredients

1 can (8 ounce size) unsweetened pineapple chunks
1 1/4 pound boneless, skinless chicken breasts, cut into 3-inch cutlets
2 tablespoons flour, MIXED WITH
1/2 teaspoon salt
3 1/2 teaspoons canola oil
2 tablespoons jerk sauce (see below)
1 sweet red pepper, cut into thin strips
1/2 head lettuce, such as green leaf or red leaf
OR
1/2 pound mesclun mix

Jerk Sauce
1 1/2 cup chopped scallions
2 jalapeno peppers, seeded
3 cloves garlic
2 tablespoons ground allspice
1 tablespoon snipped fresh thyme
OR
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup cider vinegar

directions

For Salad: Drain pineapple and reserve 1/4 cup of juice. Coat chicken with flour-salt mixture and saute in 2 teaspoons hot oil until browned on both sides and cooked through, about 10 minutes. Stir in red pepper and pineapple. Remove from heat.

Heat jerk sauce, remaining 1-1/2 teaspoons oil and the reserved pineapple juice. Pour over chicken mixture and toss.

Scatter lettuce over a platter and top with chicken mixture. Serve warm.

For Jerk Sauce: In a food processor, puree scallions, peppers, garlic, allspice, thyme, Worcestershire sauce, cinnamon, black pepper, nutmeg and cider vinegar. Simmer sauce, stirring constantly, for 10 minutes.

Cool. Store covered in refrigerator.

nutrition data

Nutritional data has not been calculated yet.

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