GRILLED JAMAICAN JERK CHICKEN SALAD
Provided by Food Network
Time 9h5m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
- Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.
GREEK CHICKEN AND TOMATO SALAD
A small amount of seared and roasted chicken breast transforms this tomato-centric Greek salad into something substantial enough to eat as a main dish for lunch or a light supper.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Season the chicken breasts well with salt and pepper. Toss them in a bowl with 2 tablespoons of the olive oil. Heat a grill pan or a cast iron pan over high heat. Sear the chicken breasts for about 2 minutes on each side, until grill marks appear if using a grill pan, or until nicely browned if using a regular pan. Transfer to a baking sheet and place in the oven. Roast for 10 to 15 minutes, or until a meat thermometer reads 165 degrees when inserted in the thickest part. Remove from the heat and allow to cool.
- Meanwhile place the sliced onion in a bowl and cover with water. Soak for 5 minutes, drain and rinse well. Drain on paper towels.
- When the chicken is cool enough to handle tear it into bite-size pieces or a little bigger than bite-size and place in bowl. Add the onion, tomatoes and olives. Season with salt and pepper and toss with the lemon juice, vinegar and remaining olive oil. Add the mint and feta and toss again.
- Line a platter or wide salad bowl with the lettuce. Top with the chicken and tomato salad, and serve.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 0 grams
JERK CHICKEN SALAD WITH PAPAYA
Give chicken salad a Caribbean twist with jerk spice, creamy avocado and exotic papaya.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 22m
Number Of Ingredients 11
Steps:
- Chicory is made up of leaves attached to quite a solid base, so feel where the leaves start and slice them off. Thickly slice the base and set aside.
- Open out the chicken thighs and put them in a bowl with 1 tsp of the oil, the lime juice, jerk seasoning and oregano. Stir well, then griddle the chicken for 10 mins, turning once. Take off the griddle, cover with a plate and leave to rest while you quickly griddle the chicory slices.
- Meanwhile, put the redcurrant jelly, vinegar and remaining oil in a big bowl and mix well. Add the papaya and avocado, then the chicory leaves, but don't mix yet. Chop the chicken, add to the salad with the griddled chicory, then toss well. Pile on plates, squeeze over the remaining lime and serve while still warm, with new potatoes, if you like.
Nutrition Facts : Calories 485 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 39 grams protein, Sodium 0.9 milligram of sodium
TASTE THE ISLANDS JERK CHICKEN SALAD
Take your taste buds on a Caribbean holiday with this salad that is bursting with flavour! The chicken can be made ahead so that this salad comes together in a flash for a light dinner. My personal preference is Walkerswood jerk rub but if you can't access it, Recipe #204926 is also quite good.
Provided by WizzyTheStick
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The chicken can be done the day before.
- Rub legs and thighs with butter and jerk seasonings. Marinate for 1/2 hr or overnight. Grill or roast in 375°F oven for 45 mins to an hour or until chicken is no longer pink when pierced with a fork. Baste chicken with butter throughout cooking process.
- In a screw top jar, combine 1/4 cup oil, lime juice, culantro (or sub cilantro, vinegar, 1/4 teaspoon salt and dash black pepper. Cover and shake well to make the dressing.
- Arrange on lettuce on 4 salad plates. Top with chicken, tomatoes, and avocado. Drizzle with dressing.
Nutrition Facts : Calories 301.8, Fat 19.7, SaturatedFat 8.8, Cholesterol 109.9, Sodium 333.2, Carbohydrate 6, Fiber 2.9, Sugar 1.7, Protein 26
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