Caribbean Jerk Chicken Salad with Mango Salsa and Gluten-Free Bread

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups chopped ripe mango
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and minced
• 1 lime, juiced
• Salt and pepper, to taste
• Gluten-free bread, for serving
• Olive oil, for brushing

Instructions

1. 1

   4a. Combine chicken breasts, jerk seasoning, lime juice, salt, and pepper in a large resealable plastic bag. Marinate in the refrigerator for at least 30 minutes or up to overnight. 4b. In a medium bowl, mix together mango, red onion, cilantro, jalapeño, and lime juice. Season with salt and pepper, to taste. Set aside. 4c. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding any excess liquid. Grill chicken until cooked through, approximately 6-7 minutes per side. Remove from heat and let rest for a few minutes before slicing. 4d. Preheat oven to 350°F (175°C). Slice gluten-free bread in half, brush with olive oil, and toast in the oven for about 10 minutes or until golden brown. 4e. To serve, slice chicken and arrange on a plate, top with mango salsa, and serve with toasted gluten-free bread.