2 (8-inch) pita breads
1/2 cup mayonnaise
1/4 cup lime juice
1 tablespoon Jamaican jerk paste
1 (2 1/2-lb) rotisserie chicken, skin and bones discarded, meat, shredded into bite-size pieces, (3 cups)
2 romaine lettuce hearts, chopped, (12 ozs)
1 mango, peeled, pitted and cut into 1/2-inch pieces
1 small jícama, peeled and cut into 1/2-inch pieces
1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
1/4 red onion, thinly sliced

Adjust oven rack to middle position and heat oven to 425°F. Place pita breads on rimmed baking sheet and bake until crisp and lightly toasted, 12~15 minutes.

Meanwhile, whisk mayonnaise, lime juice, and jerk paste together in large bowl. Add chicken, romaine, mango, jícama, bell pepper, and onion and toss to combine. Cut each pita into quarters and serve with salad.

Serves 4

Cook’s Country #52, recipe card, August/September 2013

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