This easy Jamaican Jerk Chicken Salad is piled high with fresh greens, grilled red bell peppers, tangy sweet pineapple, cucumbers, and avocado. Then it’s topped with grilled jerk chicken marinated in a blend of island spices and smoky habanero peppers. The Greens of Good Salad Recipe Contest is a perfect way to get your daily dose of healthy greens and make a huge impact on a charity you feel passionate about! Entries for this year’s Greens for Good Salad Recipe Contest run from June 23, 2015 to August 21, 2015. You can pop over today and submit a recipe!
Ingredients
For the Jamaican Jerk Chicken:
- 2 pounds boneless skinless chicken thighs
- 2-4 habanero peppers seeded
- 2 tablespoons fresh thyme leaves
- 1/2 small red onion
- 1 tablespoon fresh grated ginger
- 4 cloves garlic
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 teaspoons ground allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
For the Jamaican Jerk Chicken: Place all the ingredients, except the chicken, in the food processor and puree until smooth. (If you are sensitive to spicy heat, use only 1-2 habanero peppers.) Pour the marinade into a large zip bag and add the chicken. Allow the chicken to marinate for at least one hour, but up to 16 hours.
When the chicken is ready to grill, preheat the grill to medium heat. Once hot, remove the chicken from the marinade and place on the grill. Grill for 5 minutes per side. Then allow the chicken to rest 5 minutes before cutting.
Meanwhile, grill the red pepper rings for 1-2 minutes per side to soften.
Once the chicken has rested, cut into strips. Arrange the romaine lettuce on a large platter, topped with grilled peppers, cucumbers, pineapple and avocado slices. Fan the chicken pieces over the top and drizzle with Newman's Own Honey Mustard Lite Dressing. Serve immediately.
Jamaican Salad with Pineapples and Raisins -NO MAYO
