Jamaican Jerk Chicken Salad

Provided by Woman's Day

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Prep: 20 mins
Cook:
Ready in: 26 mins

Serves:

Ingredients

2 teaspoons Jerk Rub
5 ounces each)
Nonstick cooking spray
DRESSING
1/4 cup olive oil
1/4 cup orange juice
1 teaspoon cider vinegar
1/4 teaspoon each salt and ground red pepper
8 ounces green-leaf or other lettuce torn in bite-size pieces (8 cups, loosely packed)
1 firm ripe mango, peeled, cut in bite-size pieces
1 medium-size cucumber, cut in bite-size chunks (/2 cups)
1/3 cup thinly sliced red onion
1/3 cup coarsely chopped toasted hazelnuts (see Note)
Jerk Rub
4 teaspoons ground all-spice
1 tablespoon each dried thyme and paprika
1 teaspoon each ground red pepper (cayenne), garlic powder, onion powder and salt
1/4 teaspoon black pepper

Cooking Instructions

Sprinkle 1/4 teaspoon Jerk Rub over 1 side of each breast half, then spread over surface with fingertips. Repeat with other side of breast. Lightly coat both sides with cooking spray.

To grill or broil: Grill 4 to 6 inches above hot coals 5 to 6 minutes, turning once, until opaque in middle. Broil on broiler-pan rack 4 to 6 inches from heat source as directed.

Meanwhile whisk dressing ingredients in a large serving bowl until blended.

Cut chicken in half lengthwise, then crosswise in bite-size pieces. Add lettuce, remaining ingredients and the chicken to bowl. Toss, coat with dressing and mix.

NOTE To toast hazelnuts: Heat oven to 350°F. Spread nuts in a baking pan. Bake 8 to 10 minutes until toasted and skins begin to flake. Turn nuts out onto a towel and rub off the papery skins.