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Grilled Jerk Chicken Salad with Citrus Ginger Dressing

jerk chicken salad 3

Most of my recipes are inspired by particular requests from my friends and family. More often than not, someone asks me to recreate a dish into a healthier version so they can stay on track with their personal health goals. I love supporting my friends and family and below is a hearty salad that your family will be sure to enjoy!

This week a friend asked me to recreate a version of jerk chicken that he could enjoy in a salad. He wanted to start eating salads, but more so, wanted one that would fill him up. He wanted to eat healthier but also keep his hunger levels under control. So with a task at hand, I created a basic jerk marinade that you can you use on poultry and beef.

I soon discovered that most authentic Jamaican jerk marinade recipes called for ingredients either I couldn’t find in my regular grocery store or they simply weren’t available. So I created one that uses ingredients that you can find in any regular grocery store.

I used jalapeño peppers to bring the heat and allspice and nutmeg to bring the flavor (traditional spices used in jerk marinades).

I used a blender for both the marinade and the dressing– any high powered blender will do. Give it a try, I hope you enjoy it!

 

Grilled Jerk Chicken Salad with Citrus Ginger Dressing
 
Save Print
Prep time
12 mins
Cook time
12 mins
Total time
24 mins
 
Spicy grilled chicken skewers with arugula, romaine, red onions, tomatoes and Citrus Ginger Dressing
Author: Laura Cowen
Recipe type: Salad
Serves: 4 servings
Ingredients
  • 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 jalapeños 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
Instructions
  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.
3.5.3208

 

 

L. Cowan Pic 1 - in color-3About the Blogger:

Laura Cowan is a second career dietetic student studying at Kansas State University. Her food philosophy focuses around the idea of “bio-individuality” and to approach healthy eating with primarily unprocessed whole foods.

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