Source: dLife

Spicy Jamaican-style chicken over lettuce and mixed veggies.

Servings

1 tbsp ground paprika
1 tbsp unpacked light brown sugar
1 tbsp Coating, lemon & pepper, dry mix
2 tsp onion powder
1 tsp garlic powder
2 tsp ground thyme
1 tsp ground allspice
1 pinch kosher salt
4 boneless skinless chicken breasts (4 ounce each)
4 olive oil cooking spray
10 cup romaine lettuce leaf , torn (or mixed greens)
0.5 cup fresh chopped celery , diagonally sliced
1 medium carrots , shredded
4 piece red onion slices , separated into rings
0.5 large green bell peppers , 8 thin rings
0.5 cup low fat shredded monterey jack cheese
0.25 cup Raisins, seedless
0.25 cup dry roasted unsalted peanuts , chopped
0.75 cup Salad Dressing, ranch, light

1 Prepare the Jerk Rub by mixing all the dry spice ingredients in a small bowl.
2 Rinse the chicken and pat it dry with paper towels. Use your fingers to rub both sides of the chicken with some of the rub. Set aside for 15-30 minutes. For more intense flavoring, cover and refrigerate for up to 24 hours.
3 Spray a broiler pan with the cooking spray. Place the chicken in the pan and spray tops lightly with the olive oil spray.
4 Broil 6 inches under a preheated broiler for 12-15 minutes, turning occasionally, until the meat is browned. If grilling, grill the chicken in the same manner over medium coals.
5 Remove the chicken to a cutting board and let sit for 5 minutes. Slice thinly across the grain and set aside.
6 Toss the lettuce with the celery and carrots. Arrange one quarter of the mixture on each of 4 plates. Arrange some of the onion and green pepper rings over the lettuce on each plate.
7 Sprinkle each salad with 2 tablespoons of the cheese and 1 tablespoon each of raisins and nuts. Top with the sliced chicken breast. Accompany with some of the dressing and serve immediately.

The chicken can be cooked the day before, refrigerated, and sliced just before assembling.