Jerk Chicken & Nectarine Salad

From EatingWell: July/August 1998, The Essential EatingWell Cookbook (2004)

Sweet, ripe nectarines offer a cool counterpoint to this spicy jerk chicken salad. Accompany with Wholesome Cornbread and Beans & Rice.

READER'S COMMENT:

"This was a really good recipe. I changed the fruit to mango and it was just as tasty. It was a nice light dinner, but full of flavor. "

Makes: 4 servings

Active Time: 25 minutes

Total Time: 45 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

4 tablespoons lime juice, divided
1 1/2 tablespoons dried jerk seasoning
1 tablespoon steak sauce, such as
4 teaspoons honey, divided
1 teaspoon canola oil
1 pound boneless, skinless chicken thighs, trimmed
3 ripe nectarines, pitted and thickly sliced
2 scallions, chopped
Salt & freshly ground pepper, to taste
8 cups torn or shredded romaine lettuce

Preparation

Mix 1 tablespoon lime juice, jerk seasoning, steak sauce, 2 teaspoons honey and oil in a shallow dish. Add chicken and turn to coat. Cover and marinate in the refrigerator for 20 minutes.
Meanwhile, preheat grill to medium-high or preheat broiler.
Stir together nectarines, scallions, remaining 3 tablespoons lime juice and remaining 2 teaspoons honey in a small bowl. Season with salt and pepper.
Oil grill rack or broiler pan. Grill chicken until no longer pink in the center, 3 to 4 minutes per side. (Alternatively, place thighs on broiler pan. Broil 4 to 6 inches from heat, 4 to 5 minutes per side.) Transfer chicken to a cutting board. Let stand for 5 minutes, then slice diagonally.
Toss romaine with nectarine mixture in a large bowl. Divide among 6 plates and arrange chicken on top. Serve immediately.

Tips & Notes

Ingredient note: Jerk seasoning is a dry rub available in the spice section of most supermarkets.

Nutrition

Per serving: 247 calories; 6 g fat ( 1 g sat , 2 g mono ); 94 mg cholesterol; 24 g carbohydrates; 25 g protein; 3 g fiber; 546 mg sodium; 799 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (70% dv), Potassium (41% dv).

Carbohydrate Servings: 1

Exchanges: 1 fruit, 1 vegetable, 3 lean meat

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