Jerk Chicken Salad



4 servings



1/3 cup olive oil
2 tbsp. lime juice
2 tsp. snipped fresh thyme or
1/2 tsp. dried thyme
1 tsp. honey
1 lb. skinless boneless chicken breasts
1 plantain or
2 red bananas or
1 banana, sliced
2 tbsp. Jamaican jerk seasoning
1 red bell pepper or
yellow bell pepper, sliced into strips
6 cups mixed greens, torn
1 avocado, halved, peeled, seeded, and cut into thin wedges
1 mango, peeled, and cut into thin wedges


Combine oil, lime juice, thyme and honey in a canning jar; screw on the lid and shake well. Remove 1 tbsp. dressing; set remaining dressing aside.

Rinse chicken breast and pat dry. Brush chicken and plantain or red bananas with 1 tbsp. dressing. Rub jerk seasoning onto chicken. Grill chicken on an uncovered grill until no longer pink. Remove chicken, cut into strips and set aside.

Grill plantain or red banana slices (don't grill if using yellow banana) and pepper strips over medium coals for 8 minutes or till tender. In a large bowl, gently toss together greens and remaining dressing. Divide among 4 large plates. Top each serving with one-fourth of the chicken, sweet peppers, plantain or banana, avocado and mango.

Author's Comments

Serves 4 as a main course.

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