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Jamaican Jerk Chicken Salad
Print Recipe

Jamaican Jerk Chicken Salad

Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Main Course, Salad

Ingredients

Jamaican Jerk Seasoning

  • ¼ tsp ground ginger
  • ½ tsp ancho chili pepper powder
  • 1 tbsp brown sugar
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ½ tsp dried thyme
  • ¼ tsp ground cinnamon
  • 1 tsp ground cumin
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Jerk Salad Dressing

  • ½ cup sour cream
  • ¼ cup buttermilk
  • 1 tbsp jerk seasoning
  • 1 tsp fresh lemon juice
  • 1 tsp hot sauce
  • ½ tsp kosher salt

Pineapple Salsa

  • 1 cup chopped pineapple
  • ¼ cup finely chopped red onion
  • ¼ cup chopped cilantro
  • 1 tbsp olive oil
  • juice of half a grilled lime
  • ½ tsp kosher salt

Additional Ingredients

  • 1 pound chicken breast
  • 6 cups chopped green leaf lettuce
  • 2 bunches of scallions
  • 2 limes, halved

Instructions

  • Make Jerk Seasoning.
  • Rub chicken with 1 ½ tablespoons of jerk seasoning and allow to marinate for at least one hour.
  • While the chicken marinates, make the Jerk Salad Dressing. Store in the refrigerator until needed.
  • Heat grill to 400°F. Oil grates, then place chicken, washed and trimmed scallions and lime halves face down onto the grill. Cook the scallions and limes until nicely caramelized, about 5 minutes. Continue to cook the chicken until it reaches an internal temperature of 165°F. Remove the from the grill and cover the chicken with foil. Let rest for 5 minutes.
  • While the chicken rests, make the Pineapple Salsa.
  • To assemble the salad, wash and roughly chop one head of leaf lettuce (about six cups, chopped). Place on a platter, then top with sliced grilled chicken, grilled limes and grilled scallions. Top the salad with the pineapple salsa and dressing. Enjoy!