JERK CHICKEN WITH CAESAR SALAD

JERK CHICKEN WITH CAESAR SALAD

Serves 2

1.5 Syns per serving

2 skinless chicken breasts, cut into strips
1 tbsp. Jerk seasoning
1 level tbsp. Jerk BBQ sauce - 1 Syn - using Levi Root's Reggae Reggae Sauce (others are similar)
Salad leaves
2 level tbsp. half-fat soured cream - 2 Syns
Juice of half a lemon

Put the chicken strips into a shallow dish and add the Jerk seasoning. Rub evenly over the chicken strips, washing your hands well afterwards.
Cover the dish tightly with cling-film and leave to marinate for, at least 30 minutes but, preferably, over-night in the fridge.
Spray a large, non-stick frying pan or wok well with Frylight and stir-fry the chicken for approx. 10 minutes or, until cooked through.
Remove the chicken from the pan and keep warm.
Mix the soured cream and lemon juice together and mix into the salad leaves.
Add the Jerk/BBQ sauce to the pan juices and cook for 30 seconds over a high heat, stirring constantly.
Put the salad leaves onto two plates, top with the chicken strips and pour the Jerk/BBQ sauce over the chicken. 

Serve immediately.