This is a fresh, summery salad that combines all of the flavours of Jamaica in one bowl. The jerk chicken is classic Jamaican cuisine. The combination of fruits, vegetables, herbs and peanuts in the salad and dressing makes this one wholesome bowl of goodness.
Serves: 2
DF, GF
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Servings
Prep time
Cook time
Recipe
Ingredients
- Jerk Chicken
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp dried thyme
- ¼ tsp mixed spice
- ½ tsp sea salt
- 2 chicken breasts (approx. 500g)
- 2 tbsp olive oil
- Salad
- ½ butter-leaf lettuce (or another soft-leaf lettuce)
- ¼ cup toasted peanuts
- 1 red capsicum, diced
- 1 cup finely diced pineapple
- 6 spring onions, white part sliced
- ¼ bunch coriander, leaves picked from stems
- Mango Lime Dressing
- 1 tsp fresh ginger, finely grated
- ½ mango, diced
- ½ lime, juice
- ¼ tsp sea salt
30mL water
Method
- Start with the jerk chicken by mixing the spices and sea salt together in a bowl. Rub the chicken with the olive oil then the spice mix.
- Heat a barbecue grill or cast-iron pan to a moderate heat. Cook the chicken breast on both sides until cooked through, about 5–7 mins each side. Once cooked, rest on your chopping board for 5–10 mins.
- Combine the salad ingredients into two bowls.
- To make the dressing, blend or purée the ingredients together until smooth. Add extra water to thin further if necessary. It should be a thick but pourable dressing.
- Slice the chicken and place on top of the salad. Dress the salad just prior to serving.
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