Jamaican Jerk Chicken Salad with a Lime, Coconut Mango and Avocado Dressing
Ingredients
- 6-8 C. mixed greens spring mix, baby spinach, arugula, etc.
- 1 C. thin sliced red onion about ½ of medium size plus ¼ cup finely diced
- ½ red bell pepper cleaned and seeded and sliced into thin strips
- 2 large skinless-boneless chicken breasts
- 3 T. Get-R-Smoked Jamaican Jerk Seasoning - Purchase Here
- 3-4 T Olive Oil Marketplace Persian Lime EVOO divided - Purchase Here
- 1 C. Mango medium (1/3 inch) diced
- 2 small avocados medium (1/3 inch) diced
- ¼ C. chopped cilantro leaves
- 1 t. lime juice
- 2 T. Olive Oil Marketplace Coconut Balsamic Vinegar
- Pinch Cayenne Pepper more or less to taste.
- ¼ t. sea salt
Instructions
Salad Base:
- Place a bed of greens on 4 plates.
- Spread sliced onions and pepper strips evenly over top of the greens, cover and refrigerate.
Jerk Chicken:
- Coat the outside of the chicken with a small amount of Persian Lime Olive Oil, and then sprinkle Jamaican Jerk Seasoning all over to coat.
- In a skillet, over medium high heat, add a tablespoon of the olive oil and then the chicken. Cook on both side until juices run clear and internal temperature reaches 160 degrees.
- Remove from heat and allow chicken to cool.
- Slice across the grain into 1/8 inch strips.
Coconut-Mango Avocado Dressing:
- Gently toss 2 tablespoons of Persian Lime Olive Oil, Mango, Avocado, Cilantro, Balsamic Vinegar, salt and pepper together in a bowl.
- When ready to serve, place sliced chicken on top of the salad base, then top with dressing.
Notes
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