Pound chicken breasts to an even 1.2 inch thickness. Lightly rub jerk seasoning on both sides of chicken breasts. Refrigerate in an airtight container for at least 1 hour.
Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. add chicken and cook until cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 5 minutes, then cut into 1/2 inch slices.
While chicken is resting, in a large bowl combine sour cream and lime juice. Add lettuce, cucumber, tomatoes, scallions, and salt; toss well. Divide salad among 4 plates, top with chicken slices, and serve.
Originally Submitted
8/17/2010
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