Salad on a white plate, sitting on a wood table with salad in a bowl and a grapefruit split in half.

Florida Grapefruit and Jerk-Grilled Chicken with Arugula Salad

Name: Florida Grapefruit and Jerk-Grilled Chicken with Arugula Salad
Prep time: 1 h 30 min
Cook time: 1 h
Yield: 4 Servings
Cuisine: Poultry
Ingredients: 4 (6 oz.) boneless chicken breasts; 1 T jerk marinade; Sauce:; 1 T minced garlic; Non-stick cooking spray; 2 C no-sodium chicken broth; Juice of 2 Florida grapefruits (about 16 oz. of juice); 1 T cilantro finely chopped; Salad:; 2 C arugula; 2 T extra virgin olive oil; 2 Florida grapefruit (peeled, segmented and coarsely chopped); 2 papaya (peeled, seeded and diced); Fresh cracked black pepper, to taste; 16 grape tomatoes sliced in half (lengthwise); 4 fresh ¼ inch pineapple rings

Makes: 4 servings
Prep Time: 1 - 1-1/2 hours
Cook Time: 30 - 60 minutes

Ingredients:

4 (6 oz.) boneless chicken breasts
1 tbsp jerk marinade

Sauce:
1 tbsp minced garlic
Non-stick cooking spray
2 cup no-sodium chicken broth
Juice of 2 Florida grapefruits (about 16 oz. of juice)
1 tbsp cilantro finely chopped

Salad:
2 cup arugula
2 tbsp extra virgin olive oil
2 Florida grapefruit (peeled, segmented and coarsely chopped)
2 papaya (peeled, seeded and diced)
Fresh cracked black pepper, to taste
16 grape tomatoes sliced in half (lengthwise)
4 fresh 1/4 inch pineapple rings

Directions:

Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour.
Preheat grill to high.
Remove chicken from zip-top bag.
Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165°F.
In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice.
Bring to a boil, lower temperature to medium low and reduce to syrup.
Add cilantro. Stir well and set aside.
In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together.
Toss the ingredients to coat arugula
Add tomatoes and papaya.
Place one pineapple ring on the center of 4 dinner size plates.
Top each ring with one grilled chicken breast.
Divide salad into 4 equal parts and place on the grilled chicken breast.
Drizzle plates with sauce.