boneless chicken strips
( you can use chicken breasts but I prefer the dark more succulent meat of the legs and thighs.)
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.)
white wine vinegar
( or regular vinegar if that's all you have on hand)
finely chopped fresh culantro
( or 2 tablespoons cilantro)
fresh coarse ground black pepper
( halved or quartered)
Avocado, pitted peeled and coarsely chopped
- The chicken can be done the day before.
- 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.
- 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.
- Arrange on lettuce on 4 salad plates. Top with chicken, tomatoes, and avocado. Drizzle with dressing.