Taste the Islands Jerk Chicken Salad

Ingredients

• 1 lb boneless chicken strips (you can use chicken breasts but I prefer the dark more succulent meat of the legs and thighs.)
• 2 teaspoons walkerswood hot and spicy jamaican jerk spice (2 tsp is the amount recommended but I put 2 to 3 tbp. It's to your taste.)
• 1/4 tablespoon canola oil
• 1/4 cup cooking butter
• 1 tablespoon white wine vinegar (or regular vinegar if that's all you have on hand)
• 3 tablespoons lime juice
• 1 tablespoon finely chopped fresh culantro (or 2 tablespoons cilantro)
• 1/4 teaspoon salt
• 1 dash fresh coarse ground black pepper
• 6 cups torn lettuce
• 8 cherry tomatoes (halved or quartered)
• 1/2 medium avocado, pitted peeled and coarsely chopped

Directions

1. 1

   The chicken can be done the day before.

2. 2

   Rub legs and thighs with butter and jerk seasonings. Marinate for 1/2 hr or overnight. Grill or roast in 375°F oven for 45 mins to an hour or until chicken is no longer pink when pierced with a fork. Baste chicken with butter throughout cooking process.

3. 3

   In a screw top jar, combine 1/4 cup oil, lime juice, culantro (or sub cilantro, vinegar, 1/4 teaspoon salt and dash black pepper. Cover and shake well to make the dressing.

4. 4

   Arrange on lettuce on 4 salad plates. Top with chicken, tomatoes, and avocado. Drizzle with dressing.