Mixed Green Salad with Chicken

chicken Jamaican Jerk Main Dishes Original Hickory Savory Chipotle

Flavor Recommendation: Original Hickory, Jamaican Jerk, Savory Chipotle F.I.T. BrineTM

INGREDIENTS (6 servings)


  • 1oz (approximately half of 1/3 cup) F.I.T. BrineTM for every 1lb of chicken
  • 2lbs chicken breast
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 cup vegetable oil, preferably part olive oil
  • 1/2 teaspoon salt
  • A generous 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons finely chopped fresh cilantro


  • 2 c. sliced carrots
  • ½ c. peas, fresh or (defrosted) frozen
  • ½ c. radishes, stem-and root-ends removed, slices paper-thin
  • ½ c cucumbers, peeled, seeded (if desired) and sliced 1/8 inch thick
  • 1 cup tomatoes, cored and sliced 1/8 inch thick
  • 6 cups romaine lettuce
  • Sliced red onion
  • 6 tablespoons crumbled Mexican queso fresco
  • 2 lbs brined, cooked chicken, sliced or shredded


  • Brine chicken per instructions on package.
  • Grill or saute chicken and cube or slice. 
  • Make the dressing:  Measure the lime juice, oil, salt, pepper and cilantro into a small bowl; whisk until thoroughly blended. Set aside.
  • In a large bowl, mix together the lettuce, carrots, peas, radishes, cucumbers and tomatoes.
  • Toss the vegetable mixture with the dressing, and then divide among the plates.
  • Top with slices red onion, sprinkling of cheese, and chicken.

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