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.
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5 from 19 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: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg