MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jerk Chicken & Nectarine Salad
 Categories: Salad, Chicken, Fruit
      Yield: 4 Servings
 
      4 tb Fresh lime juice; divided
  1 1/2 tb Dried jerk seasoning *
      1 tb Steak sauce (such as
           -Pickapeppa or A1)
      4 ts Honey; divided
      1 ts Canola oil
      6    Boneless chicken thighs
           -(about 1-1/4 lb),
           -trimmed of fat
      3    Ripe nectarines; pitted and
           -thickly sliced
      2    Scallions; chopped
           Salt and freshly ground
           -black pepper; to taste
      8 c  Romaine lettuce;
           -torn or shredded
 
  * Jerk seasoning is a dry rub available in the spice section of
    most supermarkets.
  
  Mix 1 tb of the lime juice with the jerk seasoning, steak sauce,
  2 ts of honey and the oil in a shallow dish. Add the chicken and
  turn to coat all sides.  Marinate, covered, in the refrigerator for
  20 minutes.
  
  Meanwhile, prepare the grill or preheat the broiler.
  
  Stir together the nectarines, scallions, the remaining 3 tb of lime
  juice and the remaining 2 ts of honey in a small bowl. Season with
  salt and pepper.
  
  Lightly oil the grill (or broiler pan)  Grill the chicken for 3 to
  4 minutes on each side or until no trace of pink remains in the
  center. (Alternatively, place the thighs on a broiler pan and broil
  for 4 to 5 minutes on each side, 4 to 6" from the heat.)
  
  Transfer the chicken to a cutting board and let stand for
  5 minutes. Cut the thighs diagonally.
  
  Toss the romaine with the nectarine mixture in a large bowl, then
  divide among 6 serving plates.  Arrange the chicken on top and serve
  immediately.
  
  Per serving: 195 Calories; 17 g Protein; 7 g Fat (1.8 g Saturated
  Fat); 16 g Carbs; 280 mg Sodium; 53 mg Cholesterol; 2 g Fiber.
  
  [Swift & Simple; Ruth Cousineau]
  [Eating Well; July/August 1998]

  From: Fred Peters
  Date: 08-15-98
 
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