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

Allergens

None, if using gluten-free bread and soy-free jerk seasoning

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. 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.

Chef’s Insight

Use fresh jerk seasoning to enhance the flavors of the dish

Notes

Serve with a refreshing tropical fruit salad for a complete meal