Grilled Jerk Chicken Salad with Citrus Ginger Dressing
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Spicy grilled chicken skewers with arugula, romaine, red onions, tomatoes and Citrus Ginger Dressing
Recipe type: Salad
Serves: 4 servings
  • Jerk Chicken Marinade:
  • ½ tablespoon allspice
  • ½ tablespoon nutmeg
  • ½ tablespoon ground thyme
  • ¼ tablespoon salt
  • 2 tablespoons olive oil
  • ¾ tablespoon coconut sugar or regular sugar
  • 3 tablespoons apple cider vinegar
  • 4 stalks scallions with green stems
  • 2 whole jalapeƱos with seeds
  • Ginger Citrus Dressing:
  • ½ small avocado
  • Juice of one orange
  • ¼ cup olive oil
  • 1 inch peeled ginger
  • pinch of salt
  • splash of apple cider vinegar
  • Salad:
  • 4 cups Arugula
  • 2 cups Romaine, torn into bite size pieces
  • 1 Thinly sliced shallot or ½ thinly sliced red onion
  • 12 Cherry tomatoes, halved
  1. Place all marinade ingredients into a blender and blend until smooth. Place lightly salted chicken breasts into a shallow container. Cover with marinade and refrigerate for 6 hours or overnight.
  2. Wash blender, place all dressing ingredients into the blender and mix until smooth. Place into a small container and refrigerate until ready to use.
  3. Heat grill to medium-high heat. Divide chicken pieces onto 4 skewers and grill until cooked through. About 5 to 6 minutes per side. Remove from grill and let slightly cool.
  4. To make salads place arugula, romaine, tomatoes and onion in serving bowls. Add one skewer per plate and top with citrus ginger dressing.
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