Caribbean Chicken Salad
3/4 lb sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup chili sauce
1/4 cup fresh lime juice
6 drops hot pepper sauce
1 pound skinless, boneless chicken breasts
1 cucumber, peeled, seeded, and diced
1 mango, halved, pitted, and cut into 1/2-inch pieces
2 tbsp minced scallions
1 tbsp olive oil [I left this out]
3 cups 1/2-inch-wide shredded romaine lettuce [I used the spring lettuce mix from my produce box]
4 tsp coarsely chopped unsalted dry-roasted peanuts [I used lightly salted, yum]
In a medium saucepan, combine the sweet potatoes with water to cover. Bring to a boil over high heat, reduce to a simmer, cover, and cook until the potatoes are tender, about 10 minutes. Drain and cool. [Don't overcook them as I did this time, they get too mushy].
Meanwhile, preheat the broiler. In a large bowl, combine the chili sauce, lime juice, and hot pepper sauce. Remove 3 tbsp of this chili sauce mixture and set aside the remainder. Place the chicken on the broiler rack and brush with the 3 tbsp sauce. Broil the chicken 4 inches from the heat for about 4 minutes per side, or until the chicken is just cooked through. Transfer the chicken to a cutting board and cut it into thin diagonal slices.
Add the sweet potatoes, cucumber, mango, scallion, oil, and chicken slices to the reserved chili sauce mixture and toss to coat. Cover and refrigerate if not serving immediately.
Put the lettuce in a big bowl (or individual serving plates) and spoon the chicken salad on top. Sprinkle with the peanuts and serve. [I like a little cilantro spinkled on top as well.]
-Great Taste, Low Fat Chicken, Time Life Books