Jerk Chicken Salad Recipe

Make the marinade

In a blender or food processor, combine green onions (trimmed and cut into 1-inch pieces), garlic cloves (peeled), peeled fresh ginger, fresh thyme leaves, scotch bonnet (seeded for less heat if desired), soy sauce, lime juice, brown sugar, ground pimento (allspice), cinnamon, nutmeg, salt, black pepper and 1 tablespoon of vegetable oil. Blend until you get a coarse paste — scrape down sides once. If paste is too thick, add 1 teaspoon water to help it blend.

Marinate the chicken

Place the chicken thighs in a shallow dish or resealable bag. Add the jerk marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to 8 hours but no longer than 24 hours.

Cook the chicken

Remove chicken from refrigerator 15 minutes before cooking. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken thighs, discarding excess marinade left in the dish. Cook 4–6 minutes per side depending on thickness, until an internal temperature of 165°F (74°C) is reached and the exterior is nicely browned. Alternatively, grill over medium heat 4–6 minutes per side. Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

While chicken marinates or cooks, prepare the salad components. Wash and spin dry the mixed salad greens and place them in a large bowl or divide among plates.

Peel and dice the mango into 1/2-inch cubes. Peel (if desired) and thinly slice the cucumber. Halve the cherry tomatoes. Core, seed and thinly slice the red bell pepper. Thinly slice the red onion into half-moons and soak in cold water for 5 minutes if you want milder flavor; drain well.

Halve, pit and slice the avocado right before assembling to prevent browning. Roughly chop the cilantro leaves. Toast pepitas or sliced almonds in a dry skillet over medium heat 2–3 minutes, stirring, until fragrant and lightly browned — cool.

Assemble the salad: toss the greens gently with half of the dressing (see next section). Arrange mango, cucumber, cherry tomatoes, red bell pepper, red onion and avocado over the greens. Sprinkle chopped cilantro and toasted seeds/nuts on top. Place sliced jerk chicken on the salad or serve on top of each portion.

Whisk together extra-virgin olive oil, lime juice, orange juice, honey, Dijon mustard, salt and black pepper in a small bowl or shake vigorously in a jar with a lid until emulsified. Taste and adjust seasoning — add more honey for sweetness or more lime for brightness.

Reserve about half the dressing for serving at the table. Use the remainder to lightly dress the greens before assembling as described above.