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
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.
GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
- For the mango cilantro relish:
- Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.
JAMAICAN JERK CHICKEN SALAD
Make and share this Jamaican Jerk Chicken Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl or container, add the honey-mustard dressing and lime peel; stir to combine; cover and chill until ready to serve.
- Sprinkle chicken with jerk seasoning.
- Heat oil in a large skillet over medium-high heat.
- Cook chicken for approximately 12 minutes (turning once) or until no longer pink.
- Slice chicken thinly on the bias.
- Divide salad greens among 4 dinner plates; sprinkle with salt and pepper to taste.
- Place warm chicken slices and mango slices over greens.
- Drizzle with dressing.
Nutrition Facts : Calories 149.7, Fat 3.7, SaturatedFat 0.7, Cholesterol 68.4, Sodium 76.7, Protein 27.2
PAPAYA & AVOCADO CHICKEN SALAD FROM BARBADOS
Make and share this Papaya & Avocado Chicken Salad from Barbados recipe from Food.com.
Provided by Dan-Amer 1
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First make the dressing. Combine all of the dressing ingredients and stir well.
- Now make the salad. Mix 3/4 cup of the dressing with the chicken.
- Line a plate with lettuce leaves and mound the chicken on top of this.
- Place the sliced avocado & papaya (brush with lemon juice to prevent darkening) over the chicken.
- Spoon the remaining dressing over the top, then garnish with the toasted almonds.
FLORIDA GRAPEFRUIT AND JERK-GRILLED CHICKEN WITH ARUGULA SALAD
This recipe landed first place in a contest of grapefruit recipes that met the Best Life Diet guidelines. The chef is Matthew Laman, of Hummelstown, PA. Round this meal out with a cup of brown rice, or a thick slice of whole grain bread, or a large ear of corn.
Provided by Karen in MA
Categories Citrus
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. Remove chicken from zip-top bag and place on hot grill. Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.
- In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice. Bring to a boil, lower temperature to medium low and reduce to syrup. Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. Toss the ingredients to coat arugula. Add tomatoes and papaya.
- Place one pineapple ring on the center of 4 dinner size plates. Top each ring with one grilled chicken breast. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.
Nutrition Facts : Calories 567, Fat 24, SaturatedFat 5.8, Cholesterol 108.9, Sodium 159, Carbohydrate 49.9, Fiber 4.9, Sugar 17.1, Protein 41.5
GRILLED JERK CHICKEN WITH PAPAYA SALSA
Steps:
- MAKE MARINADE
- Blend all marinade ingredients in a blender until smooth.
- MARINATE AND GRILL CHICKEN
- Divide the chicken pieces and marinade in 2 sealable plastic bags. Seal the bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, for 1 day.
- Let chicken stand at room temperature 1 hour before cooking.
- COOK CHICKEN USING CHARCOAL GRILL
- Open the vents on the bottom of the grill and on the lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over one side of a bottom rack (you will have a double or triple layer of charcoal).
- When the charcoal turns grayish white and you can hold your hand 5 inches above the rack for 3 to 4 seconds, sear the chicken in batches on a lightly oiled rack over the coals until well browned on all sides, about 3 minutes per batch. Move the chicken as seared to the side of the grill with no coals underneath, then cook, covered with the lid, until cooked through, 25 to 30 minutes more.
- Serve the chicken with the papaya salsa.
- COOK CHICKEN USING GAS GRILL
- Preheat the burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust the heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
- Serve the chicken with papaya salsa.
- COOK CHICKEN USING AN OVEN
- If you can't grill, you can roast the chicken in two large shallow (1-inch-deep) baking pans in the upper and lower thirds of a 400°F oven, switching the position of the pans halfway through the roasting, 40 to 45 minutes total.
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