' Al Lago Wines - Jamaican Jerk Dressing on a Jamaican Jerk Chicken Salad

Jamaican Jerk Dressing on a Jamaican Jerk Chicken Salad

Recipe by Simone Lagomarsino

Description

This is a terrific salad that features all of the wonderful flavors we associate with our visit to Jamaica.

At a Glance

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4-6 Servings

Equipment

You will need a grill to make the Jamaican Jerk Chicken for this terrific salad.

Ingredients

 

For the Jamaican Jerk Salad Dressing:

 

Juice of 1 lime

1 clove of Garlic, minced

2 teaspoons of Jamaican Jerk Marinade (to access the recipe, click here)

½ of a Scotch Bonnet Pepper, finely chopped

1-½ teaspoons of Pineapple Juice

1 tablespoon of Honey

1/3 cup of Cider Vinegar

2 tablespoons of a light oil (Safflower or other light oil)

 

For the Jamaican Jerk Chicken Salad:

 

1/3 head of Escarole, cleaned, with stems removed and slightly wilted

1 cup of Pineapple Chunks, cut into 1-2 inch pieces

½ cup of Cherry Tomatoes, cut in half

½ of a Mango, sliced

½ of an Avocado, sliced

1 Green Onion, finely chopped

2 tablespoons of Cilantro, coarsely chopped

1-½ cups of Jamaican Jerk Chicken, grilled and chopped (to access the recipe, click here)

¼ cup of Jamaican Jerk Sauce (to access the recipe, click here)

Jamaican Jerk Salad Dressing, to taste

Directions

 

To Prepare the Jamaican Jerk Salad Dressing:

 

Excluding the oil, whisk all of the remaining ingredients together until they are completely mixed. Slowly whisk in the oil until it is emulsified.

 

To Prepare the Jamaican Jerk Chicken Salad:

 

Using the recipe for the Jamaican Jerk Chicken (which you access here), grill the chicken. Once the chicken has been removed from the grill, reduce the heat of the grill to low, then place the pieces of pineapple on the grill and grill them for 1-2 minutes on each side.  Then turn the grill off and once the grill has cooled a bit, put the escarole on the grill for only a few seconds; you only want to wilt the escarole slightly.  Remove the escarole from the heat and set it aside and then let it come to room temperature. 

 

In a serving bowl, place the cooled escarole and top it with the cherry tomatoes, green onion, and cilantro.  Along the sides of the bowl, alternate the mango slices and the avocado slices.  Serve the salad with the chopped, grilled Jamaican Jerk Chicken, mixed with the Jamaican Jerk Sauce.  Serve the salad with the Jamaican Jerk Salad Dressing.

 

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