RECIPES / CARIBBEAN COOKING
Caribbean Jerk Chicken Salad with Balsamic Vinaigrette
PREP
COOK
YIELD
CUISINE
HEAT
Ingredients
For the Jerk Chicken
- 1½ lb boneless, skinless chicken breasts or thighs
- â…“ cup BackYard Blendz Mild Jerk Seasoning
- 1 tbsp vegetable or olive oil
For the Salad
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- ½ small red onion, thinly sliced
- ½ cup croutons
For the Balsamic Vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Freshly ground black pepper, to taste
- Salt, if needed
Method
- Marinate the chicken
Place the chicken in a bowl and add the BackYard Blendz Mild Jerk Seasoning and oil. Massage the seasoning evenly over the chicken, cover and refrigerate for at least 30 minutes. For deeper flavour, marinate for several hours or overnight. - Cook the jerk chicken
Preheat a grill or grill pan over medium-high heat. Cook the chicken for approximately 5–7 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 165°F (74°C). Remove from the heat and rest for 5 minutes before slicing. - Prepare the balsamic vinaigrette
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar and Dijon mustard until emulsified. Season with black pepper and add salt only if needed. - Build the salad
Add the mixed greens, tomatoes, cucumber and red onion to a large bowl. Drizzle with enough vinaigrette to lightly coat the vegetables and toss gently. - Assemble and serve
Divide the salad among four plates. Slice the rested jerk chicken and arrange it over the greens. Finish with the croutons and an additional spoonful of vinaigrette if desired. Serve while the chicken is still warm.
BackYard Blendz Chef Notes
Chicken thighs will give you the juiciest result, while chicken breast creates a leaner salad and slices particularly well for presentation.
Allow the cooked chicken to rest for about five minutes before slicing. This helps retain its juices.
Do not overdress the greens. Add just enough vinaigrette to lightly coat them, then serve additional dressing at the table if needed.
For stronger char and deeper jerk flavour, use a grill or cast iron grill pan.
The chicken can be marinated overnight, but 30 minutes is enough for a practical weeknight meal.
For meal prep, keep the chicken, salad, croutons and vinaigrette separate until serving so the greens remain crisp.
Made with BackYard Blendz
BackYard Blendz Jerk Seasoning
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