Servings: Makes 4 servings
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| 4 |
boneless skinless chicken breast halves |
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Vegetable oil |
| 2 |
teaspoons Caribbean jerk seasoning |
| 1/3 |
cup chopped mango |
| 1 |
kiwifruit, chopped |
| 1/4 |
cup chopped red bell pepper |
| 2 |
tablespoons chopped red onion |
| 1 |
tablespoon chopped fresh cilantro |
| 2 |
teaspoons fresh lime juice |
| 1/8 |
teaspoon salt |
| 4 |
lettuce leaves |
| 4 |
Cobblestone Mill Sandwich Rolls |
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- Brush both sides of chicken breasts lightly with oil; rub with jerk seasoning. Set aside while preparing salsa. Preheat grill to medium heat.
- Combine mango, kiwi, bell pepper, onion, cilantro, lime juice and salt in small bowl; set aside.
- Brush grill grid lightly with oil. Grill chicken 12 to 14 minutes or until cooked through, turning after 6 minutes.
- Place lettuce leaf on each roll bottom. Top with chicken and desired amount of salsa. Close sandwiches. Serve any remaining salsa on the side.
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Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Tailgating Tactics: Prepare salsa. Refrigerate in airtight container until ready to transport. Just before packing cooler, remove chicken breasts from refrigerator and season as directed. Place chicken in zip-top plastic food bag; seal bag. Place chicken and salsa in cooler. At tailgating site, grill chicken and assemble sandwiches as directed. |
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Recipes
