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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.
SERVES
4
Ingredients
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
Salad
- 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
Directions
For the Jerk Marinade
- Mix spices all in a blender together until it forms more of a liquid base.
- Place 4 boneless skinless chicken breast in a bowl with your marinade. Wrap it and refrigerate for 2-3 hours.
- Cook chicken as desired.
For the Plantain Chips
- Peel and slice one ripe plantain about 1/4 of an inch thick.
- Place in oil at medium heat and cook for about 2 min on each side.
- Once out of the oil place on a paper towel to dry all excess oil.
- Put plantain in a bowl and add 1 tablespoon of butter and a punch of salt and pepper and mix.
For the Salad
- 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
- When you are done plating your salad place sliced jerk chicken on top of salad.
- Garnish with cilantro on top of the chicken.
- Place 4-5 deep fried plantain chips along the edge of the plate.
