“Keto Caribbean Jerk Chicken Salad Bowl with Avocado Mousse”

Allergens

Nuts, Soy (Coconut aminos may contain trace amounts of soy)

Ingredients

• 6 boneless, skinless chicken thighs
• 1 cup fresh cilantro leaves
• 1/2 cup fresh lime juice
• 1/4 cup coconut aminos
• 2 tablespoons grated ginger root
• 2 tablespoons chopped garlic
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground cayenne pepper
• Salt and black pepper, to taste
• 6 cups mixed salad greens
• 2 ripe avocados, peeled and pitted
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a blender or food processor, combine cilantro, lime juice, coconut aminos, ginger, garlic, allspice, cinnamon, nutmeg, cloves, and cayenne. Blend until smooth. Season with salt and pepper to taste.
2. Place chicken thighs in a resealable plastic bag or shallow dish. Pour the blended jerk seasoning over the chicken, turning to coat both sides. Refrigerate for at least 30 minutes or up to overnight.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and place the marinated chicken on it. Bake for 25 30 minutes, or until cooked through and internal temperature reaches 165°F (74°C). Allow the chicken to cool slightly before cutting into bite sized pieces.
4. In a blender or food processor, combine avocados, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy, with the consistency of a mousse. Taste and adjust seasoning if needed.
5. Divide mixed salad greens among 6 bowls. Top each bowl with cooked jerk chicken pieces. Dollop avocado mousse on top of the chicken, spreading it evenly over the salad.

Chef’s Insight

To enhance the aroma, add a pinch of ground cardamom to the jerk seasoning blend.

Notes

For added texture and flavor, consider adding grilled bell peppers or red onions to the salad bowl.