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.
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
Choose Cooking Method
Prep
Make marinade - (Double if making Wednesday’s meal.) Whisk together Jerk seasoning, brown sugar, cinnamon, Tamari, vinegar (portion for chicken), and cooking oil. (Can be done up to 5 days ahead)
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)
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)
Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)
Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
Remove chicken from marinade (discard marinade). Season chicken with some salt and pepper.
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).
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.
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
Make marinade - (Double if making Wednesday’s meal.) Whisk together Jerk seasoning, brown sugar, cinnamon, Tamari, vinegar (portion for chicken), and cooking oil. (Can be done up to 5 days ahead)
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)
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)
Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)
Remove chicken from marinade (discard marinade). Season chicken with some salt and pepper.
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).
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.
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!