JERK CHICKEN & NECTARINE SALAD 4 tablespoons fresh lime juice 1 1/2 tablespoons dried jerk seasoning 1 tablespoon steak sauce, such as Pickapeppa or A1 4 teaspoons honey 1 teaspoon canola oil 6 boneless, skinless chicken thighs (1 - 1 1/4 lb), trimmed of fat 3 ripe nectarines, pitted and thickly sliced 2 scallions, chopped Salt and freshly ground black pepper to taste 8 cups torn or shredded romaine lettuce

In a shallow dish, mix 1 tablespoon lime juice, jerk seasoning, steak sauce, 2 teaspoons honey and oil. Add chicken, turning to coat. Cover and marinate in the refrigerator for 20 minutes.

Meanwhile, prepare a grill or preheat broiler.

In a small bowl, stir together nectarines, scallions, remaining 3 tablespoons lime juice and remaining 2 teaspoons honey. Season with salt and pepper.

Lightly oil grill (or broiler pan). Grill chicken until no trace of pink remains in center, 3 to 4 minutes per side. (Alternately, place thighs on broiler pan. Broil 4 to 6 inches from heat, 4 to 5 minutes per side.) Transfer chicken to a cutting board. Let stand for 5 minutes, then slice diagonally.

In a large bowl, toss romaine with nectarine mixture. Divide among 6 plates and arrange chicken on top. Serve immediately.

Makes 6 servings.

1 Serving: Calories: 195, Fat: 7g (Saturated: 1.8g), Cholesterol: 53mg, Sodium: 280mg, Carbohydrate: 16g, Protein: 17g.

[Eating Well, July/August 1998]