Jerk Chicken Salad

The marinade/dressing recipe that follows is my favorite for jerk, and is from my recipe box. My adaptation is VERY spicy, so to tame the heat, cut down on the amount of habanero and cayenne.


6 boneless, skinless chicken breasts, cut in to strips

Marinade/Dressing
1 habanero or scotch bonnnet, chopped
1 T thyme, rubbed
1 t cayenne
1 1/2 t sage
1 T allspice
2 t salt
1 1/2 t pepper
3/4 t ground cinnamon
1/4 t ground nutmeg
2-4 garlic cloves, minced
6 green onions, coarse chopped and divided
1/2 cup orange juice
2 T fresh lime juice
3/4 cup white vinegar
1 T sugar (or to your taste)
1/4 cup soy sauce
1/4 cup olive oil

Salad
2 tomatoes, cut into wedges
1 avocado, sliced
cilantro, minced
your favorite salad greens or lettuce

Combine habanero, spices, garlic, 3 chopped green onions, orange and lime juices, vinegar, sugar, and soy sauce. Whisk in oil. Check seasonings and adjust as desired.

Pour 1/2 over chicken and reserve the rest. Refrigerate chicken and marinate at least four hours.

Preheat grill or broiler.

Grill or broil chicken for about 5 minutes per side, or til chicken is cooked through. Cool.

Pile lettuce on plates and top with chicken and rest of green onion.

Pour dressing over. Add tomatoes, avocado and cilantro if using.

Disclaimer:

The recipe featured is from my personal collection; original author is unknown. The adaptation used here contained no obvious original source or copyright information and is presumed to be in the public domain.

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