The Green Chopped Salad with Jerk Chicken


It’s the last day of chopped salad week and since we had left over jerk chicken we are going to create a salad using  our left overs  and what we had in our cabinet. We all know that cooking can get expensive and wasteful if you aren’t smart about your meals and grocery list. So T.W.O. has the perfect Green Inspired Chopped Salad for you!

 The Green Chopped Salad with Jerk Chicken

For the Salad:
– 2-3 heads romaine lettuce
– 4 cups jicama
– 1 cup soy nuts
– 1-2 jerk chicken*
– 2 mangos
– 2 cups cherry heirloom tomatoes
– 2 cups hearts of palm
– 2 cups Persian cucumbers
– 1 cup red and white mixed quinoa, cooked
– 2 ears corn
– Cilantro Lime Dressing

*For the chicken: (Found HERE)
– 2 large chicken breasts
– 1 cup World Harbors Jamaican Style Jerk Marinade

1. Prepare the Jerk Chicken as stated HERE
2. Shuck the corn and place on a microwave safe plate. Cook in microwave for about 2 minutes on each side. Remove and place on heated barbeque. Cook on low heat for about 10 minutes. Make sure to rotate the corn so all the sides cook.
3. Wash and chop all vegetables and fruit. Place in a large bowl.
4. Add the chicken to the pre-heated barbeque. Cook for about 25 minutes or until done. Based the chicken with the remaining marinade 15 minutes into cooking for more flavor.
5. Chopped the cooked chicken breast into cubes and mix into the salad. Add salad dressing, toss and plate.
6. Time to eat!

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Orange Chicken


Orange Chicken.  Yes – the popular dish people order for take-out or pick up in the frozen section at the market.  Well, now it’s time to learn how to cook it!  T.W.O. whisks up this recipe, the healthy way.  There is no deep-frying or added fat, but T.W.O. can assure you that after you try this easy recipe, you won’t want to eat the bad stuff.  It’s an easy dish the whole family will love!


-1 tablespoon olive oil
-1 pound boneless, skinless chicken breasts
– 2/3 cup orange juice
– 3 Tablespoons honey
– 3 Tablespoons soy sauce
– 2 Tablespoons rice vinegar
– 1 teaspoon chili sauce (sriracha or sambal oele)
– 1 Tablespoon orange zest, grated
– 1 clove garlic, minced
– 1 teaspoon fresh ginger, grated
– 1 Tablespoon water
– 1 Tablespoon cornstarch
– 1/4 cup green onion, diced

Cut the chicken into 1-inch cubes.  In a sauté pan, heat the olive oil and 1/3 cup orange juice over medium heat.  Add the chicken cubes and cook for about 6 minutes.  Make sure to mix the chicken so it cooks on all sides.


 While the chicken is cooking, begin mixing the wet ingredients together. In a bowl, add the remaining orange juice, honey, soy sauce, rice vinegar, chili sauce, garlic, orange zest, ginger, water and cornstarch.  Mix well.


 Add the wet ingredients to the chicken and cook for about 4 minutes on medium to low heat.  The sauce will thicken.  Make sure to coat the chicken in the sauce when cooking.

 Remove from heat and put over a bed of quinoa, rice, and sautéed vegetables or even rice noodles. Top the dish off with green onions. T.W.O. put theirs over quinoa and added a side spinach salad.

See, we told you this was going to be an easy recipe for your weeknight or weekend dinner.  Warning – make extras so people can go back for seconds!

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