Make and share this Jamaican Chicken, Rice, and Bean Salad recipe from Food.com.
Provided by VictoriaL
Categories Caribbean
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice as directed.
- Drain into a sieve and rinse with cold water to separate grains, set aside.
- Prepare grill or broiler.
- Spray chicken with cooking spray and broil, basting with 3 tablespoons of the Pickapeppa sauce, until chicken is done (about 4 minutes per side).
- Transfer to a plate and cool slightly.
- In a large bowl, whisk together lime juice thorugh jalapeno pepper, plus one tablespoon of the Pickapappa sauce.
- Season with salt ans freshly ground black pepper.
- Add beans, scallions, roasted red peppers, 4 tablespoons of the cilantro, and rice.
- Mix well and set aside.
- Cut chicken in half lengthwise and then cut into thin slices.
- Add to rice mixture.
- Sprinkle with remaining chopped cilantro before serving.
- This can be served warm or cold.
- It can also be made up to 24 hours in advance and refrigerated.
Nutrition Facts : Calories 325.9, Fat 6.2, SaturatedFat 0.7, Cholesterol 43.9, Sodium 539.5, Carbohydrate 42.1, Fiber 5.7, Sugar 1.8, Protein 24.8
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