Caribbean Chicken Salad (30 Minutes)

A fresh, filling salad topped with juicy jerk-seasoned chicken. Perfect for a quick lunch or light dinner when you want flavour without the heaviness.

Serves: 4–5
Prep: 10 minutes
Cook: 20 minutes

Ingredients

Jerk Chicken

  • 1.3kg (3 lb) chicken breast

  • 2 tsp chicken seasoning

  • 2 tsp jerk seasoning

  • 1 tsp dried thyme

  • 1 tsp hot pepper sauce

  • 1 tbsp jerk BBQ sauce

  • 1/4 scotch bonnet, finely chopped (optional)

  • 1 tbsp olive oil

Salad

  • 8 baby tomatoes, halved

  • 1/4 iceberg lettuce, shredded

  • 2 carrots, thinly sliced or grated

  • 1 mixed sweet pepper, chopped

  • (Add any extra salad ingredients you like)

Method

  1. Wash the chicken breasts with lemon water, then pat dry. Using a knife, lightly poke the chicken to help the seasoning absorb.

  2. Season the chicken with the chicken seasoning, jerk seasoning, thyme, hot pepper sauce, jerk BBQ sauce and scotch bonnet (if using).

  3. Cut the chicken into bite-size pieces, mix well, then cover and marinate in the fridge for 5–10 minutes.

  4. While the chicken marinates, prepare the salad ingredients. Place the salad in the fridge to stay fresh and crisp.

  5. Heat the olive oil in a large frying pan over medium-high heat.

  6. Add the chicken and cook for 15–20 minutes, stirring every 5–7 minutes, until golden brown and cooked through.

  7. To serve, arrange the salad in a large bowl or individual plates and top with the hot jerk chicken.

Comments

comments