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Jerk Chicken Salad

This Jamaican-inspired jerk chicken salad is packed full of tropical flavour! It’s creamy, spicy, made with scotch bonnet chillies, nutmeg, mango and cilantro, and so easy to make. 



Jerk Chicken

  • 3 gloves garlic, minced
  • 1-2 chopped scotch Bonnet chilies (depending on heat )
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon of celery seeds
  • 1 teaspoon of ground all spice
  • 1/2 teaspoon of nutmeg
  • 1 tablespoon of salt
  • 2 tablespoons olive oil
  • 1 tablespoon of brown sugar
  • 4 boneless skinless chicken breast

Plantain Chips

  • One ripe plantain
  • Olive oil
  • 1 tablespoon of butter
  • Salt and pepper to taste


  • 1 1/2 cup fresh spring mix
  • 1/3 cup heirloom cherry tomatoes, chopped
  • 1/4 cup red peppers, chopped
  • 1/4 cup red onion, sliced
  • 1/3 cup mango, diced
  • A pinch cilantro, chopped, for garnishing


For the Jerk Marinade

  1. Mix spices all in a blender together until it forms more of a liquid base. 
  2. Place 4 boneless skinless chicken breast in a bowl with your marinade. Wrap it and refrigerate for 2-3 hours.
  3. Cook chicken as desired. 

For the Plantain Chips

  1. Peel and slice one ripe plantain about 1/4 of an inch thick. 
  2. Place in oil at medium heat and cook for about 2 min on each side. 
  3. Once out of the oil place on a paper towel to dry all excess oil. 
  4. Put plantain in a bowl and add 1 tablespoon of butter and a punch of salt and pepper and mix.

For the Salad

  1. Make sure your lettuce and all other ingredients are washed. Add all your ingredients in a bowl with 1/3 cup of dressing and mix. 

To Serve

  1. When you are done plating your salad place sliced jerk chicken on top of salad. 
  2. Garnish with cilantro on top of the chicken. 
  3. Place 4-5 deep fried plantain chips along the edge of the plate. 


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