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    You are in: Home / Recipes / Taste the Islands Jerk Chicken Salad Recipe
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    Taste the Islands Jerk Chicken Salad

    Taste the Islands Jerk Chicken Salad. Photo by WizzyTheStick

    1/1 Photo of Taste the Islands Jerk Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    WizzyTheStick's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 453.59 g boneless chicken strips (you can use chicken breasts but I prefer the dark more succulent meat of the legs and thighs.)
    • 9.85 ml 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.)
    • 3.69 ml canola oil
    • 59.14 ml cooking butter
    • 14.79 ml white wine vinegar (or regular vinegar if that's all you have on hand)
    • 44.37 ml lime juice
    • 14.79 ml finely chopped fresh culantro (or 2 tablespoons cilantro)
    • 1.23 ml salt
    • 0.25 ml fresh coarse ground black pepper
    • 1419.54 ml torn lettuce
    • 8 cherry tomatoes (halved or quartered)
    • 1 medium avocado, pitted peeled and coarsely chopped

    Directions:

    1. 1
      The chicken can be done the day before.
    2. 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. 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. 4
      Arrange on lettuce on 4 salad plates. Top with chicken, tomatoes, and avocado. Drizzle with dressing.

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    Ratings & Reviews:

    • on May 11, 2007

      45

      We really loved this, I made it with a shop bought jerk rub but will try your recipe next time. Used to live next door to Jamaicans in London and this tasted very like the lovely food they would kindly share with me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2007

      35

      I liked this salad. The chicken was nice and spicy, which I love, and the dressing was different from anything else I have tried. I think some sliced cucumber, bell peppers and a mild cheese would be a great addition to the salad. I also think some minced garlic would give the dressing a little "kick." Thanks for posting, de Roche. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2006

      55

      Used my homemade jerk seasoning for this recipe. Colorful and delicious. Made me think of a warm, tropical beach not my current reality: fog, rain and cold temps. (Wish we had shadon beni here.) It's sounds yummy. cg

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Taste the Islands Jerk Chicken Salad

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 301.7
     
    Calories from Fat 177
    58%
    Total Fat 19.7 g
    30%
    Saturated Fat 8.8 g
    44%
    Cholesterol 109.8 mg
    36%
    Sodium 333.2 mg
    13%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 2.8 g
    11%
    Sugars 1.6 g
    6%
    Protein 25.9 g
    51%

    The following items or measurements are not included:

    jamaican jerk spice

    white wine vinegar

    culantro

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