Lunch · Caribbean
Caribbean jerk-spiced chicken salad
Warmly spiced grilled chicken over greens with mango and a lime dressing.
- Serves
- 2
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g chicken breast, skinless
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 tbsp olive oil
- 150 g mixed salad greens
- 1 medium mango, diced
- 1/4 medium red onion, thinly sliced
- 2 tbsp lime juice
- 1 tbsp olive oil
Method
Rub the chicken with allspice, cinnamon, cayenne and 1 tablespoon of olive oil.
Cook the chicken in a pan over medium-high heat for 6 minutes per side until cooked through.
Rest for 5 minutes, then slice.
Toss the salad greens, mango and red onion with the lime juice and remaining olive oil.
Top the salad with the sliced chicken and serve.