Taste the Islands Jerk Chicken Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
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, Jamaican Jerk Marinade is also quite good. 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. The chicken can be done the day before.
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. 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. Arrange on lettuce on 4 salad plates. Top with chicken, tomatoes, and avocado. Drizzle with dressing.
|
|