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Jerk Chicken And Nectarine Salad

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Recipe

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Yield

4 servings

Prep

15 min

Cook

15 min

Ready

50 min

Ingredients

Amount Measure Ingredient Features
4 tablespoons lime juice
divided
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1 ½ tablespoons jerk seasoning
dried
*
1 tablespoon steak sauce
* Camera
4 teaspoons honey
divided
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1 teaspoon canola oil
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1 pound chicken thighs, boneless, skinless
boneless, skinless, trimmed
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3 nectarines
ripe, pitted and thickly sliced
* Camera
2 scallions, spring or green onions
chopped
* Camera
salt
to taste
* Camera
black pepper
freshly ground to taste
* Camera
8 cups romaine lettuce
shredded or torn
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Ingredients

Amount Measure Ingredient Features
6E+1 ml lime juice
divided
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23 ml jerk seasoning
dried
*
15 ml steak sauce
* Camera
2E+1 ml honey
divided
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5 ml canola oil
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453.6 g chicken thighs, boneless, skinless
boneless, skinless, trimmed
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3 each nectarines
ripe, pitted and thickly sliced
* Camera
2 each scallions, spring or green onions
chopped
* Camera
1 x salt
to taste
* Camera
1 x black pepper
freshly ground to taste
* Camera
1.9 l romaine lettuce
shredded or torn
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 36446% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 89mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 16%
Sugars g
Protein 58g
Vitamin A 122% Vitamin C 57%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 
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