jamaicanlunchServes 2

Jerk chicken salad bowl

Name: Jerk chicken salad bowl
Prep time: 15 min
Cook time: 20 min
Yield: 2 servings
Cuisine: jamaican
Ingredients: 400g Chicken thigh fillets (skinless); 1½ tbsp Jerk seasoning (dry); 2 Lime; 150g Mixed salad leaves; 1 Ripe mango; 1 Avocado; 1/2 Red onion; 1 tbsp Olive oil; 1 tsp Honey

Proper jerk-seasoned chicken, grilled and sliced over crisp leaves, mango and avocado — fire and freshness in one bowl.

Jerk is smoke, scotch bonnet and allspice — a seasoning tradition going back to the Maroons. The marinade needs no changing at all; serving it over a bright salad instead of with festival just lets the fire share the plate with freshness.

Ingredients

Chicken thigh fillets (skinless)400g
Jerk seasoning (dry)1½ tbsp
Lime2
Mixed salad leaves150g
Ripe mango1
Avocado1
Red onion1/2
Olive oil1 tbsp
Honey1 tsp

Method

1Rub the chicken with the jerk seasoning and the juice of one lime; marinate at least 30 minutes (overnight is better).
2Grill or griddle the chicken 6–8 minutes a side until charred at the edges and cooked through. Rest 5 minutes, then slice.
3Whisk the remaining lime juice with the olive oil and honey for the dressing.
4Toss the leaves, diced mango, avocado and finely sliced red onion with half the dressing.
5Top with the jerk chicken, drizzle the rest of the dressing over, and serve.

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