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Mango-Melon Salad with Jamaican Chicken
To feed a crowd, double or triple this recipe and serve with rice.
  • 4 scallions, cut into 1-inch lengths
  • 3 tablespoons firmly packed light brown sugar
  • 2 teaspoons ground ginger
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 3/4 pound skinless, boneless chicken breasts
  • 2 green bell peppers, cut lengthwise into flat panels
  • 1 mango, peeled, pitted, and cut into 1/2-inch dice
  • 3 cups seeded watermelon, cut into 3/4-inch cubes

1. Preheat broiler. In mini-processor or blender, combine scallions, sugar, ginger, allspice, pepper, and vinegar and process until smooth. Measure out 1/4 cup of mixture to use as baste. Transfer remaining mixture to large bowl and add lemon juice, oil, and salt; set aside.

2. Rub reserved basting mixture over chicken. Place chicken and bell pepper on broiler rack and cook about 4 inches from the heat, turning chicken over once, until chicken is cooked through and peppers are charred.

3. Peel peppers and cut into 1/2-inch-wide strips. Cut chicken into 1/2-inch-wide strips. Add to bowl with dressing, along with the watermelon and the mango, tossing to combine. Serve warm or at room temperature.


Nutritional Information
Per serving: 288 calories, 6.8g total fat, 1.3g saturated fat, 3.6g monounsaturated fat, 1.1g polyunsaturated fat, 3g dietary fiber, 24g protein, 35g carbohydrate, 60mg cholesterol, 355mg sodium.
Good source of: niacin, selenium, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35