Marilyns Treats

Chicken Jerk Salad

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Chicken Jerk Salad

Chicken Jerk Salad consists of mixed greens topped with mozarella cheese, avocado, grilled green and red peppers, grilled chicken breast and marinated with a slightly spicy jerk sauce. This brightly colored salad is full of a robust flavor bringing out the jerk flavor only after teasing your palate with the avocado and peppers. Even though I used a spring mix of greens a fresh spinach leaf could also be used. The spicy marinade adds a just a touch of flavor and is not heavy. Perfectly balanced in texture, color and flavor, this salad is just the treat for a luncheon or light supper. Give it a try! This salad is well worth the wait.

Want a few more ideas? Try my Navy Bean Salad, Chicken Jerk Salad, Cucumber Tomato and Red Onion Salad, or Cucumbers and Onions.

Chicken Jerk Salad
Print Recipe
5 from 9 votes

Chicken Jerk Salad

Mixed greens topped with mozarella cheese, avocado, grilled green and red peppers, grilled chicken breast and marinated with a slightly spicy jerk sauce.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Salad
Cuisine: American
Keyword: chicken, salad
Method: Grill
Skill Level: Intermediate
Servings: 4
Calories: 322kcal
Author: Marilyn

Ingredients

For the salad:

  • 1 pkg DEL MONTE spring mix salad greens
  • 1 Red Pepper cut into strips
  • 1 Green Pepper cut into strips
  • 1 Avacado pitted, peeled and sliced
  • 8 oz of shredded mozarella
  • 4 boneless skinless chicken breasts
  • 2 tbs extra virgin olive oil for sauteeing peppers.

For jerk marinade:

  • 3 scallions chopped
  • 4 large garlic cloves chopped
  • 1 small onion chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon

Instructions

*Prepare and marinate the night before.*

    Make marinade:

    • Blend all marinade ingredients in a blender until smooth.

    Marinate and grill chicken:

    • Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
    • Let chicken stand at room temperature 1 hour before cooking.

    To cook chicken using a charcoal grill:

    • Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
    • When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

    To cook chicken using a gas grill:

    • Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
    • While chicken is cooking prepare salad.
    • Rinse the greens thoroughly.
    • In large saucepan sautee the peppers in extra virgin olive oil. About 10 minutes.
    • Toss together lettuce, pepper and avacado.
    • Add chicken when cooled.
    • Sprinkle mozzarella cheese over the salad and serve.

    Notes

    Cooks' note: ·
    If you can't grill, you can roast chicken in 2 large shallow (1-inch-deep) baking pans in upper and lower thirds of a 400°F oven, switching position of pans halfway through roasting, 40 to 45 minutes total.
    ©MARILYN'S TREATS. All images are copyright protected.

    Nutrition

    Serving: 1g | Calories: 322kcal | Carbohydrates: 9.6g | Protein: 56.8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 144mg | Sodium: 182mg | Potassium: 0mg | Fiber: 0g | Sugar: 8.9g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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    NUTRITION DISCLAIMER

    Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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    Reader Interactions

    Comments

    1. Jerk chicken is one of my favorite types of chicken Marilyn!!! I’m so excited about this one! Maybe I will be able to get my kids to eat the salad too because I know how much they will like the chicken;). Thanks so much!!

      Reply

    4. Hi Marilyn,
      Your Chicken Jerk Salad will be a great summer salad! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
      Miz Helen

      Reply

    6. Marilyn this sounds so good and my husband loves jerk chicken. I have chosen your recipe as one of my features for next weeks OVER THE MOON LINK PARTY which goes live on Sunday evening at 5 pm central. Please stop by to see your feature and link up again!
      🙂 gwingal

      Reply

    9. Another great sounding recipe Marilyn. Perfect for summer when you don’t want to turn the oven on 🙂 Thanks for sharing on To Grandma’s House We Go!

      Reply

    10. Yummy! This looks perfect for summer. We eat a lot of marinated chicken salads as they are so tasty and I love how a marinade adds so much flavour to the chicken once it’s cooked.

      Reply

    12. What a delightful blend of flavors. This Chicken Jerk Salad sounds wonderful. Thanks for sharing at Saturday Shuffle Blog Hop.

      Reply

    14. ‘Hopping over from the “What’s for Dinner” party. I love how the prep is done the night before. Our jobs keep us so busy during the week, this would be wonderful for a Monday evening dinner with prep done on Sunday. Thank you for the recipe! -Marci @ Stone Cottage Adventures

      Reply

      • I agree Marci. The more I can fix the night before the sooner dinner is ready and the better chance the entire family, including ther cook, can sit down to the table together. Enjoy your week!

        Reply

    17. I’m not a meat eater, however, I will try this with either oyster mushrooms or portobello mushroom cut into strips. It will be delicious. My mouth is already watering.

      Reply

      • Thank you so much for the visit, the praise and the invitation! I would love to party with you. Please feel free to add your party yo mrcDirectory so others may also find it! Just scroll to the Friday Parties and link up your home page!

        Reply

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