Jamaican Jerk Chicken




1/2 Scotch bonnet (habanero) Chile, deseeded
2 cloves garlic, minced
3/4 cup finely chopped green onions
1/2 tsp allspice
1/4 tsp black pepper
1/2 tsp salt
4 boneless, skinless chicken breasts (about 4 oz each)
1 Tbsp canola oil
8 cups mesclun (mixed baby salad greens or baby spinach)
1 cup shredded carrots
3 tbsp fresh lime juice

Finely mince chile (wear gloves when handling); combine with garlic, green onions, allspice, black pepper and salt. Rub mixture thoroughly on both sides of chicken. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink in center, about 4 minutes per side. Toss together mesclun, carrots and lime juice; divide among 4 plates. Top greens with chicken and serve.

Makes 4 servings.