Taste the Islands Jerk Chicken Salad Recipe #189667
Take your taste buds on a Caribbean holiday with this salad that is bursting with flavour! The chicken can be made ahead so that this salad comes together in a flash for a light dinner. My personal preference is Walkerswood jerk rub but if you can't access it, Recipe #204926 is also quite good.
40 min | 10 min prep
SERVES 4
- 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
- The chicken can be done the day before.
- 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.
- 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.
- Arrange on lettuce on 4 salad plates. Top with chicken, tomatoes, and avocado. Drizzle with dressing.
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5 stars