Caribbean Jerk Chicken Salad

Treat your guests to a taste of the Caribbean with our jerk chicken salad step-by-step recipe. This vibrant barbecue chicken healthy dish is singing with flavour and tastes incredible. Wonderfully healthy chicken salad with a tasty twist, thanks to tons of Caribbean flavour. Marinating chicken in jerk paste makes it fantastically fiery, and grilling to bit-burnt really helps tenderise the chicken, whilst fresh vegetable mix add extra freshness to this summertime salad.

Ingredients

for 4 servings

• 8 boneless chicken thighs 
• 2 head romaine lettuce, chopped 
• 1 cup cherry tomato, halved (200g) 
• 1 red onion, thinly sliced 
• 4 avocados, chopped 

Chicken marinade

• 2 cups quality jerk sauce, and extra for drizzle 
• 2 tablespoon olive oil 
• 4 cloves garlic, minced 
• 2 jalapeño pepper, minced 
• 1 teaspoon chili powder 
• 1 tablespoon honey 
• 2 tablespoons lime juice 
• Pepper to taste 
• Salt to taste

Method

1. Wash and clean chicken, remove skin, if desired.
2. In a large bowl, combine all the ingredients for the chicken marinade.
3. Toss in the chicken thighs and mix well. Drizzle with Jerk sauce and toss to coat. Allow to marinate for at least one hour.
4. In a grill pan, cook each side of the chicken on a high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Grill till the desired taste is achieved. Set chicken aside.
5. Using oven grill? Preheat oven on medium-high heat—about 200º C. Once the grill is heated, place marinated chicken thighs onto the grill and grill for 5-7 minutes, flip, and grill for another 5-7 minutes. Grill till the desired taste is achieved. Set chicken aside.
6. Place the chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
7. Slice cooked chicken thighs and top to the salad bowl.
8. Serve with salad sauce chosen by you.
9. Enjoy!

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