Salads make wonderful sides and light main dishes. Succulent jerk-seasoned chicken takes center stage, adding a spicy kick to a bed of crisp mixed greens. Drizzled with a homemade vinaigrette that balances the sweet notes of apricot with a hint of fiery pepper, each bite is a harmonious blend of heat and sweetness. This vibrant salad not only promises an explosion of Caribbean-inspired tastes but also delivers a refreshing crunch with every forkful. Elevate your salad game and treat your palate to a symphony of delicious contrasts in every bite!
Jerk Chicken Mixed Green Salad with Apricot Pepper Vinaigrette
Ingredients
Chicken
- 1 large chicken breast
- 1 tbsp jerk seasoning
- fresh ground black pepper to taste
- kosher salt to taste
The Salad
- 1 cup your favorite mixed greens
- 1 carrot chopped
- 2 heirloom tomato chopped
- 1 avocado sliced
- 1 red bell pepper chopped
- 1/2 cup macadamia nuts chopped
- cilantro (optional)
- 1 fresh mango chopped
The Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- white wine vinegar to taste
- 1 tbsp apricot pepper spread
- 1 tsp Dijon mustard
- kosher salt to taste
- fresh ground black pepper to taste
Instructions
Chicken
- Combine jerk seasoning, salt, and pepper.
- Rub seasoning on chicken.
- Grill or roast the chicken (whichever is your preference).
- Allow chicken to cool.
Salad
- Mix greens, veggies, and fruit. Set aside.
Dressing
- Combine all dressing ingredients.
Construction of salad
- Make a bed of salad on a plate or shallow bowl.
- Toss with dressing.
- Top with cooled chicken.
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