Grilled Chicken Mango Salad 
View Video
This sweet and sassy recipe will be a hit at your next barbecue!2 tablespoons Dierbergs brown sugar
2 teaspoons Caribbean Jerk seasoning (divided)
4 Dierbergs boneless, skinless chicken breast halves,
pounded to even thickness
1/4 cup Dierbergs olive oil
3 tablespoons Dierbergs orange juice concentrate
1 tablespoon rice or white wine vinegar
1 bag (5 ounces) baby spinach, rinsed and drained
1 mango, pitted, peeled, and cubed
1/3 cup thinly sliced red onion
1/3 cup coarsely chopped red bell pepper
In small bowl, combine brown sugar and 1 teaspoon of the Jerk seasoning. Rub over chicken. Let stand until sugar dissolves, about 10 minutes. Place chicken on oiled grid over medium-high heat; cover and grill until internal temperature is 165ºF., about 5 minutes per side. Let stand 5 minutes before slicing crosswise into strips.
In screw-top jar, combine oil, juice concentrate, vinegar, and remaining 1 teaspoon Jerk seasoning. Shake vigorously to blend. Place spinach in large serving bowl. Drizzle 2 tablespoons of the dressing over spinach; toss until well mixed. Divide spinach among 4 individual salad plates. Top with mango, onion, bell pepper, and chicken strips. Serve immediately with remaining dressing on the side.
Makes 4 servings Servings: Per serving Calories: 299 Cholesterol: 43 mg
Fat: 15 g
Sodium: 278 mg
Carbohydrates: 24 g
|