Follow these steps for perfect results
orange juice
Caribbean seasoning
KRAFT Zesty Lime Vinaigrette Dressing
divided
boneless skinless chicken breasts
small
romaine lettuce
torn
mandarin oranges
drained
avocado
chopped
red onions
slivered
red peppers
chopped
KRAFT Shredded Hot Habanero Cheese
shredded
Combine orange juice, Caribbean seasoning, and 2 tablespoons of zesty lime vinaigrette in a bowl.
Pour the mixture over the chicken breasts in a shallow dish, ensuring both sides are evenly coated.
Refrigerate the chicken for 30 minutes to marinate.
While the chicken marinates, prepare the salad by tossing romaine lettuce, mandarin oranges, avocados, red onions, and red peppers in a large bowl.
Refrigerate the salad until ready to serve.
Preheat grill to medium heat.
Remove chicken from the marinade and discard the marinade.
Grill the chicken for 7 to 8 minutes on each side, or until the internal temperature reaches 165 degrees F.
Place the grilled chicken on a cutting board and top with shredded hot habanero cheese.
Cover the chicken and let it stand for 2 to 3 minutes, or until the cheese is melted.
Slice the chicken into strips.
Serve the sliced jerk chicken over the prepared salad, drizzling with the remaining zesty lime vinaigrette.
Expert advice for the best results
Marinate the chicken longer for a more intense flavor.
Add a pinch of cayenne pepper for extra heat.
Use fresh pineapple instead of mandarin oranges for a tropical twist.
Consider adding bell peppers to the marinade for an enhanced flavor profile.
Everything you need to know before you start
15 minutes
The salad can be prepped ahead of time, but add avocado just before serving.
Arrange the salad on a plate, top with sliced jerk chicken, and drizzle with remaining dressing.
Serve with a side of plantain chips.
Serve with a side of coconut rice.
Pairs well with the spicy jerk chicken.
A classic Caribbean cocktail.
Discover the story behind this recipe
Jerk seasoning is a staple in Caribbean cuisine.
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