JAMAICAN JERKED CHICKEN SALAD

JAMAICAN JERKED CHICKEN SALAD

Ingredients:
1 tsp ground black pepper
¾ tsp ground allspice
4 scallions, thinly sliced
¾ tsp salt
2 tsp dark brown sugar
4 Tbsp red wine vinegar
2 Tbsp dijon mustard
1 lb (500 g) boneless, skinless chicken breasts
1 Tbsp olive oil
2 cups pineapple chunks
4 kiwi, peeled and cut into wedges
1 large red bell pepper, cut into matchsticks
1 cup jicama matchsticks

Directions:
1. In large bowl, stir together garlic, thyme, black pepper, allspice, half the scallions, and ½ tsp salt.
Stir in brown sugar, 2 Tbsp vinegar, and 1 Tbsp mustard and mix well. Add chicken, rubbing mixture
into chicken. Cover and set aside.
2. In separate bowl, whisk together oil and remaining 2 Tbsp vinegar, 1 Tbsp mustard, ¼ tsp salt.
Add pineapple, kiwi, bell pepper, jicama, and remaining scallions. Toss to combine.
3. Preheat broiler. Broil chicken 6 in (15 cm) from heat for 4 minutes per side, or until cooked
through. When cool enough to handle, slice chicken on diagonal. Add to bowl with salad and toss.