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Week of 5/10/21

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

Active: 30 Total: 50
Original GF Paleo Vegetarian
Jerk Chicken Chopped Salad

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
Grill Friendly, Entree Salad
Proteins
Chicken, non-ground
Cuisines
Caribbean
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76

Ingredients

Metric
Servings:
4
Jerk Chicken:
  • Jerk or Cajun seasoning - 1 Tbsp
  • Brown sugar - 1 tsp
  • Cinnamon, ground - 1/2 tsp
  • Tamari - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Chicken breasts, 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

Choose Cooking Method

Prep

  1. 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)

  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, Tamari, 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!

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