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Recipe
Jamaican Peppery-Lime Grilled Chicken Salad
Ingredients (Yield: 24 servings)
Chicken:2 cups Kikkoman Teriyaki Marinade & Sauce
2/3 cup freshly squeezed lemon juice
2/3 cup freshly squeezed lime juice
1/2 cup honey
1/2 cup molasses or cane sugar syrup
6 ounces green onions, thinly sliced
1/4 cup Jamaican jerk seasoning
3 tablespoons lemon zest
2 tablespoons lime zest
4 teaspoons cracked black pepper
4 teaspoons minced garlic
4 teaspoons minced jalapeño pepper, with seeds
24 (6 ounces each) boneless skinless chicken breast halves
salt and pepper as needed
Dressing:
2/3 cup vegetable oil
1/3 cup reserved teriyaki mixture
Salad:
36 cups salad greens
tropical fruit such as diced papaya, sliced star fruit and sliced limes as needed
Instructions
To make chicken: In bowl, combine teriyaki sauce, lemon juice, lime juice, honey, molasses, green onions, jerk seasoning, lemon zest, lime zest, pepper, garlic and jalapeño; mix well. Remove 1/3 cup teriyaki mixture for dressing; cover and set aside. Place chicken in non-reactive container and add remaining teriyaki mixture; turn chicken to coat. Refrigerate, covered, for 4 hours. Remove chicken from marinade; slice on bias about 1/2 inch thick. Thread 3 ounces (2 to 3 slices) chicken on each of 48 bamboo skewers. Refrigerate, covered.To make dressing: In bowl, whisk together vegetable oil and reserved teriyaki mixture.
For each serving, to order: Season 2 chicken skewers with salt and pepper. On gas or charcoal grill, grill 6 to 8 minutes or until chicken is no longer pink in center, turning once. Toss 1 1/2 cups salad greens with 2 teaspoons dressing to coat; mound on serving plate. Arrange chicken breast skewers over salad greens. Garnish with tropical fruit.
Recipe created by Larry Hodson, Beach City Grill, San Pedro, CA.
