I love a good chicken salad. However, this easy jerk chicken Caribbean salad recipe is full of flavor, nutrients, and love. For this jerk chicken breast, I seasoned with a few herbs, spices, jerk sauce, and marinated it in coconut milk. I am a fan of jerk sauce. So, I’ll add jerk sauce to everything, from pastas, veggies, meats, and seafood.
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For this recipe, I used a stovetop grill to really create that authentic way to cook jerk chicken. I highly recommend getting a stovetop grill because you can definitely grill a lot on it. It is such a great investment especially if you do not have a backyard to actually have a grill. I use this stovetop grill and it works pretty well to grill my shrimps, chicken, veggies, and burgers.
The key to seasoning your chicken is to poke a few holes in it with a fork. Chicken breast is a tougher meat that is on the drier side, but the way I prepare it has a lot of flavor, and is a great healthier alternative to chicken boneless thighs. I mean, I love thighs too, but chicken breasts are good as well when seasoned well.
Easy Jerk Caribbean Chicken Salad Recipe
Easy Jerk Caribbean Chicken Salad Recipe
Ingredients
- 4 pcs Chicken Breast, thin cutlet
- 2 ⅛ tsp Adobo Powder
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ⅛ tsp All Spice
- ⅛ tsp Ginger Powder
- ⅛ tsp Paprika Powder
- ⅛ tsp Parsley, dried
- 1 tbsp Jerk Seasoning, Walkerswood Medium
- ⅓ Cup Coconut Milk
- 2 ½ tbsp Vegetable Oil
Instructions
- Step 1: Wash your chicken in cold water and lime. Remove any excess fat you see on each chicken cutlet.
- Step 2: Take a fork and poke holes on both sides of each chicken cutlet. This will help with seasoning your chicken well.
- Step 3: Season your chicken with adobo, onion powder, garlic powder, ginger, allspice, parsley, paprika, and jerk sauce.
- Step 4: Add your coconut milk and mix well coating each each chicken cutlet well.
- Step 5: Place chicken cutlets in a ziplock bag marinate for 3 to 5 hours or overnight.
- Step 6: Add your oil to your grilled skillet and place each chicken breast on the stove and let it cook on each side on medium low heat for 6 – 7 minutes.
- Step 7: Add a cover over it so it can cook evenly.
- Step 6: Turn up your heat to medium-heat and press the chicken down with a spatula. I love to get the grilled lines on both sides. I cook it for another 7 minutes flipping it on both sides every 1 to 2 minutes.
- Step 7: Your chicken should look similar to this.
- Step 8: Serve over a bed of lettuce and your favorite toppings.
For my salad, I added some of my favorite toppings like cherry tomatoes, carrots, cucumber red onions, avocado, sweet peppers, and plantains chips. That’s right plantain chips! It’s a great alternative to croutons and has a great crunch. I usually crumble a few pieces and add it to my salad.
My favorite salad dressing is Italian dressing or sweet balsamic vinegar. It just picks up the flavors, so I highly suggest using any of these salad dressings.
I hope you enjoyed this recipe. The chicken can be used in pasta, stirfry, and sandwiches!