Tropical Caribbean Jerk Chicken Salad Bowls with Mango Salsa & Pineapple Coleslaw

Allergens

Soy (in soy sauce)

Ingredients

• 6 boneless, skinless chicken breasts
• 1 cup fresh orange juice
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 2 tbsp brown sugar
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1/2 tsp cayenne pepper
• Salt and black pepper, to taste
• 3 tbsp vegetable oil
• 2 ripe mangoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1/2 cup pineapple, diced
• 3 cups cabbage, shredded
• 1 red bell pepper, thinly sliced
• 1 avocado, sliced (for serving)
• 6 lettuce leaves (for serving)

Instructions

1. In a large bowl, combine orange juice, soy sauce, vinegar, brown sugar, allspice, cinnamon, nutmeg, ginger, cayenne pepper, salt, and black pepper. Mix well to create the jerk marinade. Add chicken breasts to the marinade, making sure they are fully submerged. Cover and refrigerate for 2 4 hours or overnight for best results. In a separate bowl, combine mango, red onion, jalapeño, cilantro, and lime juice to make the mango salsa. Set aside. For the pineapple coleslaw, toss together diced pineapple, cabbage, and red bell pepper in a large bowl. In a large pan or grill, heat vegetable oil over medium high heat. Remove chicken from marinade, letting excess liquid drip off, and cook until cooked through and golden brown, about 5 7 minutes per side. Allow to rest for 5 minutes before slicing. Assemble salad bowls by placing lettuce leaves at the bottom, followed by jerked chicken, mango salsa, and pineapple coleslaw. Top with avocado slices and serve immediately.

Chef’s Insight

The jerk marinade adds a delicious depth of flavor to the chicken, while the combination of sweet and tangy elements in the salsa and coleslaw balances the meal perfectly.

Notes

Adjust the cayenne pepper to suit your desired level of spiciness.