Mixed greens topped with mozarella cheese, avocado, grilled green and red peppers, grilled chicken breast and marinated with a slightly spicy jerk sauce.
Keyword: chicken, salad
Skill Level: Intermediate
For the salad:
1pkg DEL MONTE spring mix salad greens
1Red Peppercut into strips
1Green Peppercut into strips
1Avacadopitted, peeled and sliced
8ozof shredded mozarella
4boneless skinless chicken breasts
2tbsextra virgin olive oil for sauteeing peppers.
For jerk marinade:
4large garlic cloveschopped
1/4cupfresh lime juice
1tablespoonpacked brown sugar
1tablespoonfresh thyme leaves
3/4teaspoonfreshly grated nutmeg
*Prepare and marinate the night before.*
Blend all marinade ingredients in a blender until smooth.
Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
Let chicken stand at room temperature 1 hour before cooking.
To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
While chicken is cooking prepare salad.
Rinse the greens thoroughly.
In large saucepan sautee the peppers in extra virgin olive oil. About 10 minutes.
Toss together lettuce, pepper and avacado.
Add chicken when cooled.
Sprinkle mozzarella cheese over the salad and serve.