Taste the Islands Jerk Chicken Salad

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, Brilliant Jamaican Jerk Marinade is also quite good.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb  boneless  chicken strips (you can use chicken breasts but I prefer the dark more succulent meat of the legs and thighs.)
• 2  teaspoons  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.)
• 1⁄4 tablespoon canola oil
• 1⁄4 cup  cooking butter
• 1  tablespoon white wine vinegar (or regular vinegar if that's all you have on hand)
• 3  tablespoons lime juice
• 1  tablespoon  finely chopped fresh  culantro (or 2 tablespoons cilantro)
• 1⁄4 teaspoon salt
• 1  dash fresh coarse ground black pepper
• 6  cups  torn lettuce
• 8  cherry tomatoes (halved or quartered)
• 1⁄2 medium avocado, pitted peeled and coarsely chopped

Directions

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