While we were in Jamaica for our honeymoon, my husband and I fell in love with the traditional jerk seasoning of the islands. It had just the right amount of heat and was fabulous on fish, chicken, and pork! The flavors just scream summer. And, if I'm going to make a dinner-sized salad, I've learned that it's best to load it with plenty of meat!! This salad is the perfect marriage of "girl food" and "guy food" and a fabulous meal on a warm summer day! Yeah mon!
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon plus 1 teaspoon jerk seasoning
2 tablespoons reduced-fat sour cream
1 tablespoon lime juice
1 tablespoon honey
1 head romaine lettuce, chopped
1 large cucumber, peeled and sliced
1/2 pint cherry tomatoes, halved
1/2 cup purple onion, sliced
Butterfly chicken breasts. Alternatively, pound breasts 1/2-inch thick. Lightly rub 1 tablespoon jerk seasoning on both sides of chicken breasts. Refrigerate in an airtight container for at least 1 hour.
Lightly coat a large nonstick skillet with olive oil and heat over medium-high heat. Add chicken and cook until cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 5 minutes and then cut into 1/2-thick slices.
While chicken is resting, in a large bowl, combine sour cream, lime juice, remaining teaspoon jerk seasoning, and honey. Adjust seasonings to taste.
Arrange remaining ingredients on plates. Dress with sour cream mixture. Divide sliced chicken among plates. Serve while chicken is still warm.
Recipe adapted from The South Beach Diet Taste of Summer Cookbook, by Arthur Agatston.