A pair of salads — one with jerk-seasoned chicken, the other with berries — make a quick, refreshing summer supper.

Jerk seasoning tossed with cooked, boneless, skinless chicken breast meat gives zip to this Caribbean-influenced dinner. Allspice, the fruit of the pimiento tree, is the key ingredient in this Jamaican seasoning blend. True jerk recipes are grilled over pimiento branches.

Seasonal berries garnished with coconut add a sweet counterpoint to the meal.

JERK-SEASONED CHICKEN SALAD—Yield: 2 servings

10 ounces cooked chicken breast strips or cubes2 teaspoons jerk seasoning1 teaspoon canola oil5 cups washed, ready-to-eat salad greens1 cup thinly sliced celery1 cup sliced green bell pepper4 tablespoons reduced-fat oil-and-vinegar dressing1/4 cup chopped fresh cilantro1 ripe, medium tomato cut into wedges2 crusty sourdough rolls (1 1/2 ounces each)

Procedure:1. Toss chicken with jerk seasoning in small bowl. Heat oil in small nonstick skillet over medium-high heat. Add chicken and sauté 2 minutes.2. Divide lettuce between two dinner plates. Scatter celery and green pepper on top. Spoon dressing over vegetables. Add chicken to the salad. Sprinkle cilantro on top and place tomato wedges around the edges.3. Serve with rolls.

Nutrition data per serving: 428 calories (23 percent from fat), 10.8 g fat (1.9 g saturated, 4.3 g monounsaturated), 127 mg cholesterol, 49.3 g protein, 37.3 g carbohydrates, 7.2 g fiber, 758 mg sodium.

MIXED BERRY SALAD—Yield: 2 servings

1 cup fresh strawberries, washed and cut in half1 cup fresh blueberries, washed2 tablespoons reduced-fat oil-and-vinegar dressing1/4 cup flaked or shredded coconut

Procedure:1. Mix berries in small bowl. Toss with dressing.2. Divide berries between two plates and sprinkle with coconut.

Nutrition data per serving: 132 calories (38 percent from fat), 5.6 g fat (3.8 g saturated, 0.6 g monounsaturated), 1 mg cholesterol, 1.4 g protein, 21.8 g carbohydrates, 4.3 g fiber, 40 mg sodium.

Jerk Chicken Salad and Mixed Berry Salad are refreshing summer dishes. Photo by MCCLATCHY