Taste the Islands Jerk Chicken Salad

“Take your taste buds on a Caribbean holiday with this salad that is bursting with flavour! The chicken can be made ahead so that this salad comes together in a flash for a light dinner. My personal preference is Walkerswood jerk rub but if you can't access it, Jamaican Jerk Marinade is also quite good.”

Ingredients Nutrition

  • 453.59 g boneless chicken strips (you can use chicken breasts but I prefer the dark more succulent meat of the legs and thighs.)
  • 9.85 ml walkerswood hot and spicy jamaican jerk spice (2 tsp is the amount recommended but I put 2 to 3 tbp. It's to your taste.)
  • 3.69 ml canola oil
  • 59.14 ml cooking butter
  • 14.79 ml white wine vinegar (or regular vinegar if that's all you have on hand)
  • 44.37 ml lime juice
  • 14.79 ml finely chopped fresh culantro (or 2 tablespoons cilantro)
  • 1.23 ml salt
  • 0.25 ml fresh coarse ground black pepper
  • 1419.54 ml torn lettuce
  • 8 cherry tomatoes (halved or quartered)
  • 1 medium avocado, pitted peeled and coarsely chopped


  1. The chicken can be done the day before.
  2. Rub legs and thighs with butter and jerk seasonings. Marinate for 1/2 hr or overnight. Grill or roast in 375°F oven for 45 mins to an hour or until chicken is no longer pink when pierced with a fork. Baste chicken with butter throughout cooking process.
  3. In a screw top jar, combine 1/4 cup oil, lime juice, culantro (or sub cilantro, vinegar, 1/4 teaspoon salt and dash black pepper. Cover and shake well to make the dressing.
  4. Arrange on lettuce on 4 salad plates. Top with chicken, tomatoes, and avocado. Drizzle with dressing.

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