In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Caribbean Chicken Notta Pasta Salad
Store bought Caribbean jerk seasoning makes this recipe sweet, spicy and simple to prepare. It's a creative and complete meal in one bowl!
4-6 servings, 10 cups
30 minutes
1 1/2 lbs boneless, skinless chicken breast
Oil for rubbing chicken
2-3 tablespoons Caribbean jerk seasoning* (found in the spice aisle)
1 cup thinly sliced red onion
1 large ripe mango or two small mangos
1 green pepper
2 cups cherry tomatoes
Dressing:
1/4 cup extra virgin olive oil
2 tablespoons fresh lime juice
4-5 teaspoons Caribbean jerk seasoning*
Salt and pepper
*Caribbean Spice blends vary in heat, so taste the seasonings to determine your heat preference, especially for dressing.
1. | Put a large pot of salted water on to boil. Preheat grill. |
2. | Pound chicken breasts to an even thickness. Rub with oil and sprinkle with two or three tablespoons of seasoning. |
3. | Grill chicken breast about 5 minutes each side, over a medium heat or until cooked through (not pink), but still moist. Place in refrigerator to cool. |
4. | While chicken is cooling, add onions to a large bowl. Peel and chop the mangos. Thinly slice the green pepper, and halve tomatoes if large. Add to bowl with onions. |
5. | To make dressing: whisk in a small bowl the oil, lime juice and jerk seasoning. Salt and pepper to taste. |
6. | Meanwhile, cook the Notta Pasta in boiling water according to directions on box, stirring well. Rinse quickly, drain well and add to bowl of vegetables. Toss with half of the dressing. |
7. | Slice chicken into bite size pieces and add to salad. Toss with remaining dressing. Season to taste and serve. |
Caribbean Chicken Notta Pasta Salad
Nutrition Facts:*
CALORIES: 590
FAT: 19g
CHOLESTEROL: 95mg
SODIUM: 1090mg
CARBS: 66g
PROTEIN: 39g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com