Taste the Islands Jerk Chicken Salad

Recipe by WizzyTheStick
READY IN: 40mins


  • 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.)
  • 14
    tablespoon canola oil
  • 14
    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)
  • 14
    teaspoon salt
  • 6
    cups torn lettuce
  • 8
    cherry tomatoes (halved or quartered)
  • 12
    medium 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.