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Grilled Chicken-Tropical Salad

4 star rating
 

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Submitted by: quakertown

 

Chicken breast halves are sprinkled with jerk seasoning, grilled, and served on greens with deep-fried plantain chips & a black bean-grilled corn salsa.
 

Ingredients

  • Corn Salsa:
  • 3 ears corn in husks
  • 2 limes + half of a lime
  • 1 tablespoon rice vinegar
  • 1 cup canned black beans (drained)
  • 1/2 cup chopped cilantro (divided)
  • 1/4 cup chopped mint
  • 1/2 teaspoon chili powder
  • Salt & Pepper (to taste)
  • 1/2 red onion
  • 1 mango (peeled and chopped)
  • 1 pound skinless, boneless chicken breast halves
  • 1 tablespoon Caribbean jerk seasoning (such as McCormick)
  • Salt & Pepper (to taste)
  • Olive oil for brushing
  • 2 green plantains
  • Oil for frying
  • 1 avocado
  • 16 to 20 ounces mixed salad greens

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Method

Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for approximately 2 hours. Drain on paper towels prior to grilling. Heat the grill to medium. Place the corn on the grill. Grill approximately 15-20 minutes. While corn is grilling, slice the red onion about 1/2" thick; separate into rings. Brush with olive oil and grill each side approximately 2 minutes. Remove from heat and chop; set aside. Remove the corn husks and, with a sharp knife, cut the kernels from cobs. Place in a non-reactive bowl. Add the juice from both limes, a bit of grated lime zest, rice vinegar, black beans, half of the cilantro, the mint, chili powder, salt, pepper, the chopped grilled onion and the mango. Sprinkle salt, pepper and Caribbean jerk seasoning on the chicken breasts. Grill the chicken breast approximately 6 minutes on each side, or until done. Let rest about 5 minutes prior to slicing. While the chicken is cooking, peel the green plantain. Slice lengthwise into very thin slivers. Heat the oil to medium-high. Fry the plantain chips approximately 2 minutes. Remove when crunchy but not browned. Drain. Peel the avocado and slice. Add a squeeze of lime juice. Separate the mixed salad greens onto 4 dinner plates. Add the corn/mango salsa onto the greens, then add the sliced chicken breast, then the avocado slices; sprinkle with the remaining cilantro. Serve with the plantain chips.

 

Notes:

 

Number of Servings: 4

 

Submitted by: quakertown ()

 

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