I wanted to re-create this Jerk Chicken Salad at Casa de Crews, and clean it up a bit. As always, the opinions here are all my own! It was topped with cornbread croutons (!!), and I was so glad I ordered this salad.ĭisclosure: This post is written in partnership with Stonyfield Organic as a member of their Clean Plate Club. I saw they had a Jerk Chicken Caesar Salad on the menu, and it did not disappoint! It was spicy from the jerk seasonings, and creamy from the cool Caesar dressing. When I’m trying to eat healthy-ish at a restaurant where I don’t know the menu, I tend to stick to lower-carb. Last month, we went for dinner and I was craving a salad, and trying to balance the sangria with a healthier meal. They have decent food too, but to be honest, we go out of the way for the sangria, haha. I don’t tend to order sangria out (they’re generally way too sweet), but this place has the best sangria everrrrr. There’s a local Caribbean restaurant we like to go to for happy hour. An easy and filling salad great for lunch or dinner. Finally lay the cooked chicken pieces on top (you can choose whether to serve as-is or cut into smaller chunks), add a little of the sauce over the top – there should still be some left in the bottom of the baking dish – and finish off drizzling with a little mayonnaise.Jerk Grilled Chicken with a thick and creamy homemade Caesar dressing, over crisp greens. Toss salad ingredients together and divide between serving plates, divide salsa between plates and either sprinkle over the top of the salad or serve on the side. *To boost the flavour even further, substitute the dried herbs for a small handful each of fresh herbs.Ĭombine all salsa ingredients in a bowl and set aside. Pour any leftover sauce over the top and bake around 20 mins at 180 degrees or until chicken is fully cooked. Cook until each side starts to brown up, then remove from heat.Ĭombine all remaining jerk chicken ingredients until well mixed, turn the chicken over in them and put the chicken and sauce mix into a tightly packed baking dish. Halve each chicken breast into two long pieces, drizzle with olive oil and cook on a high heat grill (everything tastes better with grill lines!) or if you have no grill, a hot frying pan is fine. 1/2 capsicum, deseeded and thinly sliced.Several handfuls lettuce leaves per person.1 tspn chili, deseeded and finely diced.1 ripe papaya/paw paw, diced into bite-sized cubes.1/4 cup dark rum (any kind of rum will do).1/4 cup malt vinegar (most kinds of vinegar will be okay).2 cloves garlic, peeled and finely diced.1 tspn ginger, ground or fresh/finely diced. 1 tblspn chili, deseeded and finely diced (add more if you prefer it to be spicy!).400-500g skinless boneless chicken breasts.If you can’t find papaya, substitute for another sweet tropical fruit like pineapple or mango and it will be just as tasty. For this you’re going to have to seriously raid your herbs and spices cupboard it looks like a lot of ingredients, but many of them are reasonably common in most kitchens. Jerk Chicken is one of my husband’s favourite meals and variations of it are made all the time in our household (depending on which ingredients are in stock in our cupboards… Hashed together from the best of a variety of jerk chicken recipes I’ve tried out, I allow a bit of creative license to save me from an extra trip to the supermarket if I’ve forgotten something!).īased on a style of cooking native to Jamaica, this healthy and hearty jerk chicken salad is full of flavour and the papaya salsa adds a delish sweetness to it.
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