xiaoxl/recipe_data huggingface dataset:
Low Carb Ricotta Gnocchi


Ingredients:
ricotta cheese, egg, parmesan cheese, kosher salt, flour, chicken broth, vegetable broth

Directions:
Place the ricotta in a large bowl and whip it to break up the curd, then add the egg and stir well to incorporate.
Add the Parmesan and salt and mix well.
Place the flour in a large shallow dish, then use teaspoons to make oval-shaped gnocchi of about 1/2 teaspoon dough at a time and drop them into the flour (don't let the gnocchi touch each other or they'll stick].
Drop 6 gnocchi into the flour, then coat them lightly by rolling the plate; carefully dust excess flour off the gnocchi and place them on a parchment-lined cookie sheet and repeat process until all the gnocchi are made.
Place gnocchi in the refrigerator for about 2 hours or until they're firm - you can refrigerate them overnight, but they're better eaten the same day as they're prepared.
Cook the gnocchi by simmering them in salted boiling water or chicken broth, they'll float to the top and you can remove them when they're done to your preference (original recipe called for removal at this point of 3-4 minutes, but I found they needed more simmering and left them in for 7-9 minutes]; remove with a slotted spoon.
These go well with sautéed peas in butter and sage, or your favorite pasta sauce, and shavings of Parmesan.
Banana Pie
Category: desserts
By Kathy Mathieu

This is a no-bake pie with cream cheese and pudding. Any flavor pudding may be used for this pie.

Ingredients:
1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
5  bananas  (Optional)
1 (3 ounce) package cream cheese, softened
2 (3.5 ounce) packages instant banana pudding mix
3 ½ cups milk
1 (8 ounce) container frozen whipped topping, thawed
2  bananas, sliced  (Optional)
1 tablespoon lemon juice  (Optional)

Directions:
In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan. Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices. In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas. Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning.

Yields: 10 servings

Calories: 416.3
Fat: 18.1 g
Saturated fat: 12 g
Carbohydrates: 61.2 g
Sugars: 43.2 g
Dietary fiber: 2.5 g
Protein: 5.6 g
Cholesterol: 32.5 mg
Sodium: 480.2 mg
Texas Steak Marinade


Ingredients:
beef, soy sauce, lemon juice, Worcestershire sauce, prepared mustard, black pepper, garlic, onion

Directions:
Wipe meat and place in a deep dish., Combine remaining ingredients and pour over meat., Turn to coat both sides., Cover and refrigerate for 1 to 3 days., Remove meat from frig 1 hour before cooking., Drain off marinade and wipe meat with paper towel to remove excess marinade., Broil or barbecue.
Simple Summer Squash Soup
Category: soups-stews-and-chili
By Tina Garcia Littlewood

This is a refreshing butternut squash soup recipe that is simple to make, delicious, and healthy!

Ingredients:
1 (1 pound) butternut squash, peeled and cubed
¼ cup water
¾ cup whole milk
½ cup shredded Cheddar cheese, or more to taste
salt and ground black pepper to taste
2 tablespoons sour cream, or to taste  (Optional)
2 tablespoons chopped fresh cilantro, or to taste  (Optional)

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 15 minutes. Blend squash and water together in a blender until smooth. Add milk and Cheddar cheese; blend until smooth. Season soup with salt and pepper. Transfer soup to serving bowls and top each with sour cream and cilantro.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 151.2
Fat: 7.8 g
Saturated fat: 4.8 g
Carbohydrates: 15.9 g
Sugars: 4.7 g
Dietary fiber: 2.3 g
Protein: 6.4 g
Cholesterol: 22.6 mg
Sodium: 154.2 mg
Swedish Cutlets (Or Pork Chops)


Ingredients:
onion, Roquefort cheese

Directions:
Rub a little gqrlic salt into the meat.  Season with salt and pepper.  Saute the chops in the oil until well-browned.  Remove to a hot platter, and pour on the juice from the pan.
On each chop, put a heaping teaspoonfull of the onion.  Over that, put on the cheese (don't experiment with other cheeses].
Put in a hot (400 degree] oven for about 10 minutes.  The cheese will melt; the cheese and onion will produce a very tasty sauce.
Simple Crab and Shrimp Salad
Category: salad
By Sahara B

Simple cold crab and shrimp salad that will fulfill your needs. Light and right on carb levels. Enjoy this simple dish; use light mayo and light sour cream to cut even more. Garnish with fresh chopped dill and cherry tomatoes.

Ingredients:
½ pound cooked shrimp (tails removed), cut in bite-sized pieces
1 (8 ounce) package flake-style imitation crabmeat, chopped into bite-sized pieces
3  hard-boiled eggs, chopped
¼ cup green peas
¼ cup white corn kernels
2  green onions, sliced
1 tablespoon chopped fresh dill
¼ cup sour cream
¼ cup mayonnaise
salt and ground black pepper to taste
6  cooked shrimp, tails on

Directions:
Combine 1/2 pound shrimp, crabmeat, eggs, peas, corn, green onions, and dill in a large bowl. Mix sour cream and mayonnaise together in a separate bowl; stir into the bowl with the shrimp mixture. Season with salt and pepper. Garnish with tail-on shrimp.

Prep time: 30 mins
Total time: 30 mins
Yields: 8 servings

Calories: 409.8
Fat: 12.2 g
Saturated fat: 3.2 g
Carbohydrates: 5.9 g
Sugars: 2.1 g
Dietary fiber: 0.5 g
Protein: 65.1 g
Cholesterol: 650.4 mg
Sodium: 966.9 mg
Easy Lemon Curd Pound Cake
Category: desserts
By buttons

This lemon curd cake is very moist and easy to make. I also sometimes bake them in muffin tins to make it easy for a packed lunch or picnic. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil.

Ingredients:
5 ounces self-rising flour
4 ounces white sugar
1 stick unsalted butter
2  eggs, beaten
2 tablespoons lemon curd (heaped tablespoons)
2 tablespoons lemon juice
2 tablespoons superfine sugar
1 tablespoon lemon zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper. Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan. Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes. Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking. Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 1 loaf

Calories: 210.1
Fat: 10.5 g
Saturated fat: 6.2 g
Carbohydrates: 27 g
Sugars: 16.1 g
Dietary fiber: 0.5 g
Protein: 2.8 g
Cholesterol: 64.1 mg
Sodium: 195.7 mg
Hidden Valley Bacon & Cheddar Dip


Ingredients:
sour cream, bacon

Directions:
In a bowl, add the sour cream and dips mix and stir until well blended. Fold in the cheese and bacon. Chill covered for 1 hour before serving.
Serve with vegetable or chips.
Swiss Chard and Ricotta Cornmeal Crust Pizza


Ingredients:
swiss chard, bacon, garlic cloves, ricotta cheese, parmesan cheese, mozzarella cheese, red pepper flakes, active dry yeast, warm water, all-purpose flour, olive oil, milk, salt, cornmeal

Directions:
Pizza Dough:
In the bowl of an electric mixer (warmed with hot water and wiped dry], combine yeast with 1/2 cup warm water; stir with a wooden spoon until dissolved. Stir in 1 cup flour (mixture will become thick and stiff]. Cover with plastic wrap; let stand in a warm place until doubled in size, about 1 hour.
Add oil, milk, salt and 1 cup warm water. Attach bowl to mixer fitted with paddle attachment. With mixer on low, slowly add remaining flour and cornmeal. Mix into a soft dough. Change to a dough hook; knead 15 minutes, until sticky.
Form dough into a ball. Cover bowl with plastic wrap and let rise in a warm place until dough has doubled in size, 1 to 1 1/2 hours. Punch down dough, knead a few times and reshape into a ball. Return to bowl, cover and let sit until nearly doubled, about 40 minutes. Divide into 4 balls; reserve 2 for later use.
Using your hands, stretch a ball of dough into a disk; using a rolling pin, roll into a thin 10-inch circle. Transfer to a heavy baking sheet dusted with cornmeal. Repeat with other ball of dough.
Pizza Topping:
Strip Swiss chard leaves from stems. Chop stems, tear leaves; set aside, separated. Place bacon in sauté pan; set over medium heat. Cook until fat has rendered and bacon just begins to brown, 8–10 minutes. Remove with a slotted spoon; drain on paper towels. Pour off all but a little fat from the pan; add garlic. Cook until golden, 2–3 minutes. Add Swiss chard stems. Cook 8–10 minutes, until softened. Add leaves and cook, covered, stirring occasionally, about 5 minutes. Season with salt and pepper.
Preheat oven to 450°; Divide greens evenly between the 2 pizzas, leaving a 1/2-inch border. Crumble ricotta over the top. Sprinkle with Parmesan,mozarella (if using] and bacon. Bake until brown and bubbly, about 15 minutes, rotating pans halfway through cooking. Sprinkle with sea salt and red pepper flakes before serving.
Grilled Chicken Nachos with Lime Crema
Category: appetizers-and-snacks
By Sharon Dyson-Demers

Marinated and grilled chicken breast and a blend of Mexican cheese nachos topped with lime crema and cilantro. I created this dish to pair with Vermentino wine which is customarily served with seafood. The pair worked really well and I had many requests for the nacho recipe. I kind of just did it, so use this as a guideline and make it your own!

Ingredients:
4 tablespoons tequila
4 tablespoons olive oil
1  lime, juiced
1 teaspoon chopped fresh cilantro
¼ teaspoon ground cumin, or more to taste
¼ teaspoon garlic powder, or more to taste
¼ teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
2 large skinless, boneless chicken breasts, thinly sliced into cutlets
1 cup sour cream
½ cup mayonnaise
2 each limes, zested
1  lime, juiced
1 splash heavy cream, or as needed
2 (13 ounce) packages restaurant-style tortilla chips
1 (8 ounce) package shredded pepper Jack cheese
1 (8 ounce) package shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

Directions:
Whisk tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne for marinade together in a bowl. Place chicken slices into a plastic bag, add marinade, and refrigerate for 30 minutes. Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate. Remove chicken from the refrigerator and let come to room temperature for 10 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate. Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side. Lay tortilla chips out in a single layer over two cookie sheets. Mix pepper Jack and Mexican cheese together and sprinkle half of the mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese. Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 787.3
Fat: 52.2 g
Saturated fat: 16.8 g
Carbohydrates: 54.1 g
Sugars: 1.4 g
Dietary fiber: 4.7 g
Protein: 26.2 g
Cholesterol: 87.2 mg
Sodium: 780.3 mg
Bean Salad With Lemon and Garlic


Ingredients:
olive oil, lemon, rind of, garlic clove, lemon juice, parsley, black olives

Directions:
Place the four bean mix, baby spinach leaves, and olives, if using, in a large bowl.
Combine olive oil, lemon rind, garlic, lemon juice and parsley in a small bowl and whisk to combine.
Pour dressing over bean mix and toss gently to mix.
Mango Freeze


Ingredients:
ice cream, mango

Directions:
"Blend in a blender till smooth and creamy."
Curried Cumin Potatoes
Category: side-dish
By DRAGONSBANE

A flavorful side dish of Indian cuisine.  This dish blends the mild flavor of cumin with the unrelenting spice of  curry.  A truly engaging dish.

Ingredients:
2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

Directions:
Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm. Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 127.6
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 21.4 g
Sugars: 1 g
Dietary fiber: 3 g
Protein: 2.7 g
Sodium: 450.6 mg
Flourless Peanut Butter Cookies (With Stevia)


Ingredients:
egg, vanilla, sugar, stevia

Directions:
Combine all ingredients in a medium bowl.
Shape dough into 1" balls.
Place 2" apart on an ungreased baking sheet, and flatten in a criss-cross pattern with a fork.
Bake 8-10 minutes at 350°.
Bloody Halloween Cake


Ingredients:
chocolate instant pudding, eggs, water, sweetened condensed milk, vanilla instant pudding mix, cheesecake flavor instant pudding and pie filling, marshmallow cream

Directions:
Mix cake mix, eggs, oil, water, and chocolate instant pudding. Bake according to directions on box.
Let the cake cool to room temperature. Hand-mix whipped topping, sweetened condensed milk, 2 3oz puddings, marshmallow fluff and red food coloring.
If it needs more liquid add 1 tbsp of regular milk until you reach your preferred frosting consistency. Add the worms and frost the cake.
Drizzle with the gel.
Happy Halloween!
Tip: Omit the worms and add heart confettis for valentine's Day!
Farmer's Chop Suey (Salad)


Ingredients:
cottage cheese, sour cream, salt, cucumber, lettuce, green onions, radish, green pepper, celery, cherry tomatoes, carrot

Directions:
Assemble dressing in a bowl by mixing cottage cheese, sour cream and salt.
Wash the cucumber well and slice it (peeling is optional].
Salt the cucumber slices and place in a small bowl.
Chill the dressing and cucumbers for 1 hour in the refrigerator.
After chopping and slicing the veggies, drain any liquid from the cucumbers.
Toss all veggies with the dressing, mixing well.
Simple Greek Dressing


Ingredients:
extra virgin olive oil, lemon juice, dried oregano, salt

Directions:
Whisk olive oil, lemon juice, oregano and salt together., Serve!
Grilled New Yorker


Ingredients:
Dijon mustard, swiss cheese, lean ham, cabbage

Directions:
Combine mayo and mustard in bowl, stir well.
Spread on 2 slices of bread.
Top with 1 slice cheese, 1 ounce ham, 1/2 cup cabbage, 1 ounce ham.
Top with remaining bread slices.
Coat a nonstick skillet with cooking spray, and place over medium heat until hot.
Add sandwiches; cook 3 minutes on each side until golden brown.
*You can use leftover coleslaw instead of the plain cabbage and it is fabulous.
Garlic Buns


Ingredients:
butter, margarine, garlic, salt

Directions:
Preheat oven to 200 degrees., Cut hotdog buns in half so that when you open them up, you will have 4 pieces., Melt butter or margarine with garlic and salt., Using a brush, brush all sides of the bun quarter., Place quarters on baking sheet and cook in a 200 degree oven until crisp., Time varies according to freshness of the buns.
Jalapeno Popper Cups
Category: appetizers-and-snacks
By Jessina

Didn't have enough Jalapenos to make full out poppers, but improvised for a creamy and spicy appetizer. You'll want to eat them right away, but they will be molten hot so be careful!

Ingredients:
12  mini phyllo tart shells
4 ounces cream cheese, softened
½ cup shredded Cheddar cheese
2  jalapeno peppers, seeded and chopped
1 tablespoon hot pepper sauce
bacon bits

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet. Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. Sprinkle bacon bits on top. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 cups

Calories: 81.4
Fat: 6.2 g
Saturated fat: 3.2 g
Carbohydrates: 3 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 3.2 g
Cholesterol: 16.6 mg
Sodium: 153 mg
Summer Sweet Chilli Prawn Salad


Ingredients:
spring onions, rocket, mint leaf, chili sauce, mayonnaise, soy sauce, fish sauce, ginger

Directions:
De-vein the prawns and set aside.
In a large bowl combine the coleslaw, corn niblets, pumpkin seeds, rocket leaves and crispy noodles.
Combine the last 6 ingredients in a small bowl to make the dressing. Whisk well.
Arrange the salad on a large serving platter, top with prawns and drizzle over the dressing.
Garnish with mint leaves and fried spring onions.
Serve.
Cheese And Spinach Fettuccine


Ingredients:
fettuccine, frozen chopped spinach, milk, cornstarch, butter, salt, parmesan cheese, blue cheese, parsley

Directions:
Cook fettuccine as label directs; adding spinach for the last 5 minutes of cooking; drain.
In saucepan, mix milk and cornstarch until smooth.
Add butter and salt.
Cook on med-hi heat, stirring, until mixture boils.
Stir in Parmesan and bleu cheese.
Add to drained fettuccine; toss to coat well.
Sprinkle with parsley.
Lemon Loaf Cake


Ingredients:
cake flour, baking powder, salt, sugar, sugar, lemon peel, eggs, butter, powdered sugar, lemon juice

Directions:
Preheat oven to 325°F.
Butter a loaf pan and set aside.
Using a food processor process the flour, baking powder and salt together for 3 seconds and pour into a bowl and set aside.
In the food processor process the sugar and lemon peel until peel is minced.
Add eggs and process for 1 minute.
Add butter and blend for 1 minute.
Add the dry ingredients and mix using 2 on/off turns.
Run a spatula around the sides mixture and then blend until ingredients are combined using 1 or 2 on/off turns.
Transfer mixture to prepared pan.
Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 5 minutes and then invert on a cooling rack, turning right side up.
For the icing mix together the powdered sugar and lemon juice in a small bowl.
Brush icing over top and sides of cake.
Creamy Cheese Sauce for Veggies (Low Carb)


Ingredients:
butter, heavy cream, cheddar cheese, cream cheese, paprika, Worcestershire sauce

Directions:
Melt all in saucepan., Serve over your fave veggies!
Hot Tamale Pie
Category: world-cuisine
By Chef John

While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same.

Ingredients:
cooking spray
2 pounds ground beef
2 cups diced poblano peppers
1 teaspoon salt
1 (16 ounce) jar salsa
½ teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®)
2  eggs
⅔ cup milk, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
8 ounces frozen corn, thawed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes. Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes. Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses. Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture. Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan. Bake in the preheated oven for 50-60 minutes, until golden brown.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 1 9x13 casserole

Calories: 639.5
Fat: 31.8 g
Saturated fat: 13.5 g
Carbohydrates: 54.3 g
Sugars: 4.5 g
Dietary fiber: 6.6 g
Protein: 34.7 g
Cholesterol: 145.7 mg
Sodium: 1556.1 mg
Spicy Speculaar  Dutch Meatballs


Ingredients:
bacon, ground beef, ketjap manis, butter

Directions:
Cut the bacon into very thin strips.
Ground the cookies into fine crumbs and mix them with the speculaar spice powder, ketjap, sambal and bacon, then mix all of it throughly with the ground beef.
Roll the mixture into balls (about 24 of them].
Heat the butter in a large pan and cook for about 10 minutes on a low heat until golden brown and cooked though.
Serve while warm with a little extra sambal.
My Mom's Awesome Macaroni Salad (enough to feed a crowd!)
Category: salad
By MHudson

This was my Mom's recipe. She never wrote anything down, so the amounts on the seasonings are estimates and 'to taste.' She always said the key ingredient was 'love.'

Ingredients:
1 (16 ounce) package elbow macaroni
2 ½ cups mayonnaise
¼ cup white vinegar
1 ½ teaspoons seasoned salt, or to taste
1 teaspoon white sugar
1 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
2 (5 ounce) cans chunk light tuna in water, drained and flaked
2 (4 ounce) cans baby shrimp, drained
1 large cucumber, seeded and chopped
1 small sweet onion, chopped
4  hard-boiled eggs, chopped
2  hard-boiled eggs, sliced
1 pinch paprika

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain. Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika. Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 12 servings

Calories: 560.8
Fat: 40.2 g
Saturated fat: 6.5 g
Carbohydrates: 31.6 g
Sugars: 2.5 g
Dietary fiber: 1.5 g
Protein: 18.4 g
Cholesterol: 162 mg
Sodium: 451.1 mg
Taste the Islands Jerk Chicken Salad


Ingredients:
canola oil, butter, white wine vinegar, lime juice, salt, fresh coarse ground black pepper, lettuce, cherry tomatoes, avocado

Directions:
The chicken can be done the day before.
Rub legs and thighs with butter and jerk seasonings. Marinate for 1/2 hr or overnight. Grill or roast in 375°F oven for 45 mins to an hour or until chicken is no longer pink when pierced with a fork. Baste chicken with butter throughout cooking process.
In a screw top jar, combine 1/4 cup oil, lime juice, culantro (or sub cilantro, vinegar, 1/4 teaspoon salt and dash black pepper. Cover and shake well to make the dressing.
Arrange on lettuce on 4 salad plates. Top with chicken, tomatoes, and avocado. Drizzle with dressing.