Jerk Chicken and Nectarine Salad

Jerk Chicken and Nectarine Salad

Serves 4

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

The marinade for the Jerk Chicken can also be used with Chicken and Veggie Kabobs for a fun twist on the meal.

Ingredients:

4 tablespoons lime juice, divided

1 ½ tablespoons dried Jerk Seasoning

1 tablespoon steak sauce, like A1 or whatever you like.

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 and freshly ground pepper, to taste

8 cups torn or shredded romaine lettuce

Prepearation:

1. 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.

2. Meanwhile, preheat grill to medium-high or preheat broiler.

3. Stir together nectarines, scallions, remaining 3 tablespoons lime juice and remaining 2 teaspoons honey in a small bowl. Season with salt and pepper.

4. 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.

5. Toss romaine with nectarine mixture in a large bowl. Divide among 6 plates and arrange chicken on top. Serve immediately.

*Recipe courtesy of EatingWell: August 98’