Caribbean Jerk Chicken Salad with Mango Salsa and Avocado Cream

Allergens

None

Ingredients

• 6 bone
• in, skin
• on chicken thighs
• 2 ripe mangoes, diced
• 1 avocado, mashed
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1 red onion, finely chopped
• 1 jalapeno, seeded and minced
• 2 cups arugula
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 tablespoon dried thyme
• 1/4 cup fresh lime juice
• 1/4 cup coconut aminos
• 1 tablespoon honey
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the chicken thighs with allspice, cinnamon, thyme, lime juice, coconut aminos, honey, garlic, salt, and pepper. Marinate for at least 30 minutes or up to overnight.
2. Preheat a grill or grill pan to medium high heat. Grill the marinated chicken thighs until cooked through and slightly charred on both sides. Let them rest for a few minutes, then cut into bite sized pieces.
3. In a separate bowl, combine mangoes, red onion, jalapeno, and cilantro to make the salsa. Set aside.
4. Prepare the avocado cream by mashing the avocado with lime juice, salt, and pepper. e) To assemble the salad, place arugula on a serving plate and top with the grilled chicken pieces. Add the mango salsa and finish with a dollop of avocado cream.

Chef’s Insight

For a spicier dish, add more jalapeno to the salsa or use habanero pepper in the jerk seasoning.

Notes

For a Paleo diet, make sure to use coconut aminos instead of soy sauce and honey as the sweetener.