Jerk Chicken Salad
A classic summer meal that is fresh and filling all at the same time. Juicy, perfectly spiced grilled chicken, a refreshing combination of fruit and vegetables, and a tangy lime vinaigrette create a trifecta of flavors that just can’t be beat.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 chicken breasts, (skinless and boneless)
- ½ teaspoon salt
- 1 tablespoons jerk seasoning
- ½ cup fresh pineapple, (diced)
- 1 ripe mango, (diced)
- ½ red onion, (thinly sliced)
- 1 red bell pepper, (thinly sliced)
- ½ cup cherry tomatoes, (halved)
- ½ cucumber, (peeled and diced)
- ¼ cup cilantro, (chopped)
- 4 cups mixed salad greens, (washed and patted dry)
- 1 avocado, (sliced)
- 1/3- 1/2 cup extra virgin olive oil
- 1 lime, (zested and juiced)
- 1-2 tablespoons honey ((liquid))
- 1 teaspoon garlic, (minced)
- ¼- 1/2 teaspoon salt, (salt)
- ¼-1/2 teaspoon cracked black pepper
Instructions
- 1
Place chicken breasts on a plate, season with salt, and then with jerk seasoning. Set aside and let it marinate for 1-2 hours.
- 2
Preheat a grill on medium-high heat, spray with cooking spray to coat the bottom of the grill.
- 3
Once the grill is heated, place chicken breasts onto the grill for 5-7 minutes. Flip the chicken, and grill for another 5-7 minutes or until they reach an internal temperature of 165℉/74℃ and juices run clear. Set aside.
- 4
Prepare the pineapple, mango, red onion, bell pepper, tomatoes, cucumbers, and cilantro. Place in a bowl and toss together. Set aside.
- 5
In a medium-sized mixing bowl, place all the ingredients to make the vinaigrette: olive oil, lime juice, lime zest, honey, garlic, salt, and pepper. Whisk together until fully combined. Set aside.
- 6
Place mixed salad greens in a serving plate, top with fruit and veggie mixture, sliced avocado, and finally, top with the sliced chicken breast.
- 7
Drizzle with salad with vinaigrette dressing, garnish with more cilantro, and serve.