Caribbean Jerk Chicken Salad with Mango Salsa – A Flavorful Island Lunch

Allergens

Gluten (check jerk seasoning) - Soy (check jerk seasoning) - Fish (check jerk seasoning) - Mustard (check jerk seasoning) - Egg (mayonnaise)

Ingredients

• 1. Boneless, Skinless Chicken Breasts
• 4 pieces (6 ounces each) 2. Jerk Seasoning
• 3 tablespoons 3. Olive Oil
• 2 tablespoons 4. Red Onion
• 1 large, finely chopped 5. Mango
• 2 medium
• sized, diced 6. Red Bell Pepper
• 1 large, diced 7. Cilantro
• 1/2 cup, chopped 8. Lime
• 1, juiced and zested 9. Mayonnaise
• 1/4 cup 10. Salt
• to taste 11. Black Pepper
• to taste 12. Red Wine Vinegar
• 1 tablespoon 13. Jalapeno
• 1, seeded and minced (optional)

Instructions

1. Prepare the jerk chicken by mixing the jerk seasoning with olive oil to create a paste. Rub the mixture evenly on both sides of the chicken breasts. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight.
2. Heat a grill or grill pan over medium high heat. Cook the marinated chicken breasts until cooked through, about 6 7 minutes per side. Allow them to rest for 5 minutes before slicing.
3. In a large bowl, combine the red onion, mango, red bell pepper, cilantro, lime juice and zest, mayonnaise, salt, black pepper, red wine vinegar, and jalapeno (if using). Mix well and let it sit for at least 10 minutes to allow flavors to meld.
4. To assemble the salad, slice the cooked chicken into bite sized pieces and add them to a large platter. Top with the mango salsa and serve immediately.

Chef’s Insight

The key to a flavorful jerk seasoning is to find a blend that contains allspice, thyme, and cayenne pepper. You can either make your own or purchase a high-quality store-bought version.

Notes

Be sure to taste and adjust the seasoning of the mango salsa according to your preference. - The jerk seasoning can be quite spicy, so start with less if you prefer a milder flavor.