Jamaican Chicken Salad Recipes

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.

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.

Steps:

• Toss chicken with 1/2 teaspoon seasoning mix in medium bowl.
• Add cheese, carrots, cucumber and almonds.
• Combine mayonnaise, vinegar and remaining 1/2 t seasoning mix.
• Add to chicken mixture; toss and serve over greens.