Jamaican Chicken, Rice and Bean Salad

Keith Ann Clotiaux (originally from EatingWell magazine, Sept/Oct 1994)
Yield: 6 servings (8 cups)

Molasses adds rich flavor to the dressing of this chicken, rice and bean salad. I served this with the Orange & Olive Salad at Clotiaux Beach Week 1995. (Aug 1995)

1 cup long-grain white rice
1/3 cup fresh lime juice
2 Tbsp plus 1 tsp vegetable oil, preferably canola oil
2 tsp unsulfured molasses
2 cloves garlic, finely chopped
1 jalapeño, seeded and finely chopped
Salt and freshly ground black pepper
1 (15oz) can black beans, drained and rinsed
1/2 cup chopped scallions
1 (7oz) jar roasted red peppers, drained, rinsed and diced
6 Tbsp chopped fresh cilantro
1 lb boneless, skinless chicken breasts, trimmed of fat
1/4 cup Pickapeppa sauce

Bring a medium-size pot of salted water to a boil. Add rice and cook over medium heat until rice is tender but still firm, 12-15 minutes. Drain in a sieve and rinse under cold water to separate grains. Drain well and set aside. In a large bowl, whisk together lime juice, 2 Tbsp oil, molasses, garlic and jalapeno. Season with salt and pepper. Add beans, scallions, red pepper, 4 Tbsp of the cilantro and the cooked rice. Set aside.

Meanwhile, prepare the grill or preheat the broiler and the broiler pan. Brush chicken with the remaining 1 tsp oil and grill or broil, basting with Pickapeppa sauce, until the meat is no longer pink in the center, about 4 minutes per side. Let cool slightly. Cut chicken pieces in half lengthwise and cut into thin slices against the grain. Add to the rice mixture. 

Taste and adjust seasonings with salt and pepper. Garnish with lime wedges and the remaining 2 Tbsp cilantro.

NOTE: Cover and refrigerate up to 1 day in advance.

Per serving: 352 calories; 7g fat(1gsat, 4g mono); 42mg cholesterol; 46g carb; 22g protein; 4g fiber; 419mg sodium; 338mg potassium. Nutrition Bonus: Vitamin C (17% daily value), Folate (33% dv), Iron (21% dv), Selenium(27% dv).