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Jamaican Jerk Chicken Salad with Melon Avocado Salsa Salad

Jamaican Jerk Chicken Salad with Melon Avocado Salsa Salad

Ingredients:

Pepper Medley Base

  • 4 cups arugula
  • 4 cups baby spinach
  • ¼ red onion, thinly sliced
  • 1 carrots, thinly sliced
  • Jamaican Jerk Chicken (see recipe below)
  • Melon Avocado Salsa (see recipe below)

Toss arugula and baby spinach together, divide evenly among four plates. Sprinkle onion slices and carrots evenly over each salad. Divide chicken breast slices evenly among plates. Top each salad with melon avocado salsa.

Jamaican Jerk Chicken

  • 2 large chicken breasts
  • 1 Tablespoon plus 2 teaspoons extra virgin olive oil, separated
  • Jerk seasoning

Jerk seasoning:

  • 2 t. allspice
  • 2 t. thyme
  • 1 t. pepper
  • ½ t. cinnamon
  • ½ t. cumin
  • 2 t. garlic salt
  • ½ t. cayenne pepper
  • 1 t. paprika
  • 2 t. brown sugar
  • 1 ½ t. salt

Mix all seasoning ingredients together well. Use 1 teaspoon oil to coat each chicken breast, reserve remaining tablespoon oil for cooking. Sprinkle a good amount of seasoning over both sides of each chicken breast, rub into chicken. Heat a skillet over medium high heat, add the remaining tablespoon of olive oil, heat, and add chicken. Cook chicken to 165˚, or until juices run clear, turning as needed. Remove from heat and let cool for 5 minutes. Thinly slice each chicken breast to serve on top of salad.

Melon Avocado Salsa

  • 1 cup cantaloupe, small diced
  • 2 small avocados, small diced (same size as cantaloupe)
  • 1/3 cup finely diced red onion
  • ¼ cup chopped fresh cilantro
  • Zest and juice of 1 key lime
  • 1 Tablespoon extra virgin olive oil
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon salt

Toss all ingredients together gently. Serve over Jamaican Jerk Chicken Salad. This recipe also pairs well with pork or fish.

Recipe created by Executive Chef Michelle Gonsalves