Jerk Chicken Salad

Check ingredients as you prepare them. These checks stay on this page.

• 2 each chicken breasts, (skinless and boneless)
  Ingredient note

  Source: 2 chicken breasts, (skinless and boneless)
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• 1 tablespoons jerk seasoning
  Ingredient note

  Source: 1 tablespoons jerk seasoning
• ½ cup fresh pineapple, (diced)
  Ingredient note

  Source: ½ cup fresh pineapple, (diced)
• 1 each ripe mango, (diced)
  Ingredient note

  Source: 1 ripe mango, (diced)
• ½ each red onion, (thinly sliced)
  Ingredient note

  Source: ½ red onion, (thinly sliced)
• 1 each red bell pepper, (thinly sliced)
  Ingredient note

  Source: 1 red bell pepper, (thinly sliced)
• ½ cup cherry tomatoes, (halved)
  Ingredient note

  Source: ½ cup cherry tomatoes, (halved)
• ½ each cucumber, (peeled and diced)
  Ingredient note

  Source: ½ cucumber, (peeled and diced)
• ¼ cup cilantro, (chopped)
  Ingredient note

  Source: ¼ cup cilantro, (chopped)
• 4 cups mixed salad greens, (washed and patted dry)
  Ingredient note

  Source: 4 cups mixed salad greens, (washed and patted dry)
• 1 each avocado, (sliced)
  Ingredient note

  Source: 1 avocado, (sliced)
• 0.5 cup extra virgin olive oil
  Ingredient note

  Source: 1/3- 1/2 cup extra virgin olive oil; upper source range endpoint used for shopping.
• 1 each lime, (zested and juiced)
  Ingredient note

  Source: 1 lime, (zested and juiced)
• 2 tablespoons honey (liquid)
  Ingredient note

  Source: 1-2 tablespoons honey (liquid); upper source range endpoint used for shopping.
• 1 teaspoon garlic, (minced)
  Ingredient note

  Source: 1 teaspoon garlic, (minced)
• 0.5 teaspoon salt, (salt)
  Ingredient note

  Source: ¼- 1/2 teaspoon salt, (salt); upper source range endpoint used for shopping.
• 0.5 teaspoon cracked black pepper
  Ingredient note

  Source: ¼-1/2 teaspoon cracked black pepper; upper source range endpoint used for shopping.

1. Place chicken breasts on a plate, season with salt, and then with jerk seasoning. Set aside and let it marinate for 1-2 hours.
2. Preheat a grill on medium-high heat, spray with cooking spray to coat the bottom of the grill.
3. Once the grill is heated, place chicken breasts onto the grill for 5-7 minutes. Flip the chicken, and grill for another 5-7 minutes or until they reach an internal temperature of 165℉/74℃ and juices run clear. Set aside.
4. Prepare the pineapple, mango, red onion, bell pepper, tomatoes, cucumbers, and cilantro. Place in a bowl and toss together. Set aside.
5. In a medium-sized mixing bowl, place all the ingredients to make the vinaigrette: olive oil, lime juice, lime zest, honey, garlic, salt, and pepper. Whisk together until fully combined. Set aside.
6. Place mixed salad greens in a serving plate, top with fruit and veggie mixture, sliced avocado, and finally, top with the sliced chicken breast.
7. Drizzle with salad with vinaigrette dressing, garnish with more cilantro, and serve.