Jamaican Chicken, Rice, and Bean Salad

Recipe by VictoriaL
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 3mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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