Jerk Chicken Salad
User Reviews
5
63 reviews
Excellent
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
486 kcal
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Course
Main Course
Jerk Chicken Salad
Report
This Jerk Chicken Salad features boneless chicken breasts marinated in a vibrant jerk sauce with spices and Scotch Bonnet pepper, grilled alongside fresh pineapple slices. The salad combines mixed greens, tomatoes, cucumber, bell pepper, red onion, and avocado, tossed in a honey lime dressing. The dish balances spicy, sweet, and tangy flavors with a variety of crisp and tender textures for a lively, colorful meal.
Description
The Jerk Chicken Salad relies on a marinade made from onion, Scotch Bonnet chili, lime juice, soy sauce, brown sugar, garlic, ginger, and a mix of warming spices including allspice and Chinese five spice. After marinating for a few hours, the chicken is grilled until cooked through and rested before slicing. Pineapple slices are grilled briefly to develop charred marks and sweet smokiness. The salad combines fresh vegetables and ripe avocado, which is tossed with a honey lime dressing featuring garlic, olive oil, and red pepper flakes. Topping the salad with the sliced jerk chicken and pineapple chunks adds smoky heat and fruity brightness. This salad works well as a standalone lunch or light dinner.
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Ingredients
Jerk Marinade
- 1 onion diced, medium
- 1 Scotch Bonnet chilli pepper
- 1 lime juice of
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 garlic minced, cloves
- 2 inches ginger minced, fresh
- 1 tablespoon allspice
- 1 tablespoon Chinese five spice
- 1 tablespoon black pepper
- 1 tablespoon vegetable oil
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon salt
Salad
- 4 chicken breast boneless, skinless
- 5 lices pineapple ½" thick, fresh
- 4 cups salad greens mixed
- 1 cup grape tomatoes halved
- 1 cup cucumber chopped
- 1 red bell pepper seeded, cored and sliced into strips
- ½ cup red onion sliced
- 1 avocado sliced
Honey Lime Dressing
- ¼ cup olive oil extra virgin
- ¼ cup honey
- ¼ cup lime juice 2-3 Limes
- 1 garlic minced, clove
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Process all the marinade ingredients in a food processor until smooth.
- Put the chicken and sprigs of thyme into a freezer bag with a zipper closure.
- Pour the marinade over the chicken, seal the bag, and massage to coat all of the chicken
- Refrigerate for at least a couple of hours or overnight.
Salad
- Heat the grill to 400% or medium high. Spray it with cooking spray.
- Remove the chicken from the marinade and discard the marinade. Grill chicken for 5-6 minutes per side, turning only once. Chicken should be cooked to an internal temperature of 165°
- Grill pineapple slices for 2 minutes each side, or just until grill marks appear.
- Allow chicken to rest before cutting into slices. Cut the pineapple slices into chunks.
- Toss all the salad ingredients except the chicken in a large salad bowl.
- Put all the dressing ingredients in a jar with a lid and shake hard to combine.
- Drizzle the dressing over the salad ingredients, tossing gently.
- Top the salad with chicken slices and serve.
Notes
- Prepare salad ingredients ahead to streamline assembly and keep avocado from browning by squeezing lime juice on sliced pieces.
- Adjust the heat of the Scotch Bonnet pepper by removing seeds and membranes or using fewer peppers; wear gloves when handling.
- Substitute Habanero pepper if Scotch Bonnet is unavailable for comparable heat.
- Use fresh pineapple for grilling to maintain texture; canned pineapple is not recommended.
- Dice the onion first in a food processor before adding the rest of the marinade ingredients to simplify preparation.
Nutrition Information
Show Details
Serving
1g
Calories
486kcal
(24%)
Carbohydrates
45g
(15%)
Protein
27g
(54%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
16g
(80%)
Trans Fat
1g
(50%)
Cholesterol
72mg
(24%)
Sodium
736mg
(31%)
Potassium
1112mg
(24%)
Fiber
7g
(28%)
Sugar
32g
(64%)
Vitamin A
1936IU
(39%)
Vitamin C
116mg
(129%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 486kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 736mg | 31% |
| Potassium | 1112mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 32g | 64% |
| Vitamin A | 1936IU | 39% |
| Vitamin C | 116mg | 129% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
63 reviews
Excellent
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