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12 cups iceberg lettuce ; or 1 16 ounce package of mixed greens
1 pound chicken ; boneless, skineless breasts, patted dry
2 teaspoons vegetable oil
2 mangoes ; peeled, seeded and sliced
1/2 cup Dijon mustard
3 tablespoons honey
1 teaspoon lemon zest
3 teaspoons jerk seasoning ; or to taste
Submitted by grillman
A bold tasting salad. Use ready-made Jerk seasoning or make your own.
Cal: 341 Fat: 11g Carbs: 35g Protein: 29g Fiber: 9g
Original recipe serves 4
Ingredients (serves 4)
Directions
to make the dressing, stir together lemon zest, dijon mustard and honey. Add water to adjust for consistency if needed. Cover and chill until ready to serve. Sprinkle chicken with Jerk seasoning. In a large skillet, cook the seasoned chicken in hot oil over medium-high heat for 6 minutes per side or until browned and no longer pink. Thinly slice each chicken breast. Divide greens among 4 plates. Arrange chicken and mango slices on top of the greens and drizzle with dressing. Serves 4.
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