Assemble this dish just before serving: An enzyme in kiwi will break down the protein in chicken if it sits too long. So enjoy this spicy and refreshing dinner salad while the chicken is still warm.
4 scallions, thinly sliced
3 cloves garlic, minced
1 1/4 teaspoons dried thyme
1 teaspoon black pepper
3/4 teaspoon ground allspice
3/4 teaspoon salt
4 tablespoons red-wine vinegar
2 tablespoons Dijon mustard
2 teaspoons dark brown sugar
1 pound skinless, boneless chicken breasts
1 tablespoon olive oil
2 cups pineapple chunks
4 kiwifruit, peeled and cut into wedges
1 large red bell pepper, cut into matchsticks
1 cup jicama matchsticks
1. In a large bowl, stir together half the scallions, the garlic, thyme, black pepper, allspice, and 1/2 teaspoon of the salt. Stir in 2 tablespoons of the vinegar, 1 tablespoon of the mustard, and the brown sugar; mix well. Add the chicken, rubbing the mixture into the chicken. Cover and set aside.
2. In a separate bowl, whisk together the remaining 2 tablespoons vinegar, 1 tablespoon mustard, 1/4 teaspoon salt, and the oil. Add the remaining scallions, the pineapple, kiwifruit, bell pepper, and jicama; toss to combine.
3. Preheat the broiler. Broil the chicken 6 inches from the heat for 4 minutes per side, or until cooked through. When cool enough to handle, slice the chicken on the diagonal. Add to the bowl, toss, and serve.