Jamaican Chicken Salad

If you are in a hurry, buy a cooked chicken to make the salad. This dish is also delicious made using fresh crab or prawns or a mixture of seafood instead of the chicken.

Ingredients

2 large skinless chicken breast fillets
1 lebanese cucumber, diced
1 cup/190g diced fresh or unsweetened canned pineapple
˝ cup/90g diced paw paw (papaya)
Ľ cup/45g raw unsalted cashews
2 green onions sliced diagonally
2 tablespoons chopped fresh coriander
2 tablespoons chopped fesh mint
1 quantity Chilli and Lime Dressing

Instructions

Preheat the barbecue to a high heat. Cook chicken on barbecue grill for 4-5 minutes each side or until cooked through.

Alternatively, place chicken in a frying pan, cover with a mixture of equal parts water and wine. Cover the pan. Bring to simmering. Poach for 10 minutes or until chicken is cooked.

Once the chicken is cool enough to be handled cut into thin strips.

Place chicken, cucumber, pineapple, paw paw, cashews, green onions, coriander and mint in a bowl. Toss all ingredients to combine. Drizzle Chilli and Lime dressing over the salad and toss again.

Cover. Refrigerate for at least 15 minutes before serving - this allows the flavours to develop. Remove from refigerator and stand for 15 minutes before serving.

Cooking Times and Serving Sizes

Serves: 4 People
Preparation Time: 35 Minutes
Cooking Time: 15 Minutes
Standing/Refrigeration Time: 30 Minutes
Difficulty Level: Easy