This is a phenominal recipe given to me many years ago by Lorraine of Sweet Lorraine's Cafe in Southfield. It's the perfect balance between the heat of the chicken and the sweet of the fruit. The amount of cayenne in the recipe will make the "jerk" fiery, so you may want to halve the amount depending on your taste.
4 whole chicken breasts
fresh mixed lettuce greens
1 banana, peeled and sliced- soaked in fresh lime juice
2 kiwi fruit, peeled and sliced
1 orange, peeled and sliced
6 strawberries, topped and halved
1/4 pineapple, skin removed and chunked
Jerk marinade (see below)
Marinate the chicken breasts overnight in the "jerk" marinade. The next day, grill the chicken and chill in the refrigerator. Slice or cube the chilled chicken. Serve on a bed of mixed greens topped with fresh fruit and lime vinaigrette. (recipe below)
"Jerk" Marinade:
1 Tbsp. ground allspice
1 Tbsp. dried thyme
1 1/2 tsp. cayenne pepper
1 1/2 tsp. fresh ground black pepper
3/4 tsp ground nutmeg
2 Tbsp. kosher salt
2 Tbsp. garlic powder
1 Tbsp. sugar
1/4 C. olive oil
1/2 C. white vinegar
1/2 C. orange juice
Combine all ingredients in a food processor
Lime Vinaigrette:
2 cloves garlic
1/4 C. lime juice
1/4 C. rice vinegar
1 C. olive oil
1/2 Tbsp. honey
Combine all ingredients in a food processor.
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