Ingredients
- 1/2 Scotch bonnet chile
- 2 cloves garlic, minced
- 3/4 cup finely chopped green onions
- 1 tsp allspice
- 1/4 tsp black pepper
- 1/2 tsp salt
- 4 boneless, skinless chicken breasts (about 4 ounces each)
- 1 tbsp canola oil
- 8 cups mesclun
- 1 cup shredded carrots
- 3 tbsp fresh lime juice
Directions
- 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.
