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Jerk Chicken Chopped Salad
with mango / avocado / cucumbers / crushed plantain chips

Active: 30 Total: 50
This entree salad is loaded with texture and flavor from the spicy chicken to the sweet mango to crushed plantain chips for crunch.
Smarts #1: If making Wednesday's meal, be sure to marinate and cook chicken for that night at the same time.
Smarts #2: Slicing the chicken breast in half creates more surface area for the marinade to add flavor. Just keep in mind that halved chicken breast will cook fairly quickly.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Tags

Ingredients

Metric
Servings:
4
Jerk Chicken:
  • Jerk or Cajun seasoning - 1 Tbsp
  • Brown sugar - 1 tsp
  • Cinnamon - 1/2 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Chicken breast, boneless and skinless - 1 lb, halved to thin
Jerk Chicken Chopped Salad:
  • Bell peppers, red - 1, chopped
  • Cucumbers - 8 oz, chopped
  • Mangos - 1, cubed
  • Avocados - 1, chopped
  • Green onions - 2, chopped, green and white parts combined
  • Lettuce, romaine - 2 hearts, chopped (sub any salad greens)
  • Plantain chips - 6 oz, roughly chopped or crushed
Honey Lime Vinaigrette:
  • Lime juice - 1 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

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Choose Cooking Method

Prep

  1. Make marinade - (Double if making Wednesday’s meal.) Whisk together Jerk seasoning, brown sugar, cinnamon, soy sauce, vinegar (portion for chicken), and cooking oil. (Can be done up to 5 days ahead)
  2. Chicken - (Double if making Wednesday’s meal; if prepping right before cooking, get grill heating while chicken marinates.) Slice in half to thin. Combine with marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  3. Make vinaigrette - Whisk together lime juice, vinegar (portion for vinaigrette), mustard, cumin, and honey. Add olive oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
  4. Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)
  5. Cucumbers / Mangos / Avocados / Green onions / Romaine - Prep as directed.

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Make

  1. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  2. Remove chicken from marinade (discard marinade). Season chicken with some salt and pepper.
  3. Brush grates with some oil and place chicken over direct heat. Sear chicken on both sides until grill marks show. When grill marks show, move chicken to indirect heat and continue cooking until cooked through (165F / 74C degrees).
  4. Transfer chicken to a cutting board. Let rest and cool slightly (~5 minutes) before chopping into bite-sized pieces. If chicken was doubled, chop chicken for Wednesday at the same time and set it aside.
  5. Toss romaine, cucumbers, bell peppers, mangos, avocados, and green onions with vinaigrette until dressed to your liking. Top with chicken and crumbled plantain chips. Enjoy!

Prep

  1. Make marinade - (Double if making Wednesday’s meal.) Whisk together Jerk seasoning, brown sugar, cinnamon, soy sauce, vinegar (portion for chicken), and cooking oil. (Can be done up to 5 days ahead)
  2. Chicken - (Double if making Wednesday’s meal.) Slice in half to thin. Combine with marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  3. Make vinaigrette - Whisk together lime juice, vinegar (portion for vinaigrette), mustard, cumin, and honey. Add olive oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
  4. Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)
  5. Cucumbers / Mangos / Avocados / Green onions / Romaine - Prep as directed.

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Make

  1. Remove chicken from marinade (discard marinade). Season chicken with some salt and pepper.
  2. Heat a grill pan or skillet over medium heat. Brush with some cooking oil and add chicken to heated oil (do this in batches if needed). Cook chicken on both sides until cooked through (165F / 74C degrees).
  3. Transfer chicken to a cutting board. Let rest and cool slightly (~5 minutes) before chopping into bite-sized pieces. If chicken was doubled, chop chicken for Wednesday at the same time and set it aside.
  4. Toss romaine, cucumbers, bell peppers, mangos, avocados, and green onions with vinaigrette until dressed to your liking. Top with chicken and crumbled plantain chips. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (52)
Gluten-free (4)
No ratings yet.
Paleo (0)
Vegetarian (12)

Most Helpful

Yummy! I ate all the plantain chips (oops!), so I made do with what I had and sautéed some walnuts with butter, salt, jerk seasoning, and cayenne pepper. (I will def make these again.) Also, no fresh mangos, so I used frozen thawed, which worked well.

By: Rachel
Posted: May 13, 2021
Diet: Vegetarian
1 Helpful

36 reviews

loved the flavours and how fast it came together. but was not able to find plantain chips so i replaced it with tortilla chips, not the same but crunch.

By: Cecilia
Posted: Jul 14, 2021
Diet: Original
0 Helpful

This salad was fantastic! Best preparation of tofu I've ever made.

By: Julie
Posted: Jul 13, 2021
Diet: Vegetarian
0 Helpful

Delicious!!!!

By: Christine
Posted: Jul 02, 2021
Diet: Original
0 Helpful

Loved it!! The chicken is awesome and I was concerned by all the lime juice in the dressing, but it worked.

By: Kimberly
Posted: Jun 15, 2021
Diet: Original
0 Helpful

This was great, but it was a lot of work since we did not prep over the weekend.

By: Alison
Posted: Jun 15, 2021
Diet: Original
0 Helpful

Not bad. Everyone - even the kids ate it. Loved how quick it was (after weekend meal prep...)

By: Jennifer
Posted: Jun 05, 2021
Diet: Vegetarian
0 Helpful