Jamaican Jerked Chicken Salad

Assemble this dish just before serving: An enzyme in kiwi will break down the protein in chicken if it sits too long. So enjoy this spicy and refreshing dinner salad while the chicken is still warm.

Number of servings : 4

Prep time: 10 Minutes

Cooking time: 20 Minutes

Type of meal : | Salads | Salads

Special diet :


4 scallions, thinly sliced
3 cloves garlic, minced
1 1/4 teaspoons dried thyme
1 teaspoon black pepper
3/4 teaspoon ground allspice
3/4 teaspoon salt
4 tablespoons red-wine vinegar
2 tablespoons Dijon mustard
2 teaspoons dark brown sugar
1 pound skinless, boneless chicken breasts
1 tablespoon olive oil
2 cups pineapple chunks
4 kiwifruit, peeled and cut into wedges
1 large red bell pepper, cut into matchsticks
1 cup jicama matchsticks


1. In a large bowl, stir together half the scallions, the garlic, thyme, black pepper, allspice, and 1/2 teaspoon of the salt. Stir in 2 tablespoons of the vinegar, 1 tablespoon of the mustard, and the brown sugar; mix well. Add the chicken, rubbing the mixture into the chicken. Cover and set aside.

2. In a separate bowl, whisk together the remaining 2 tablespoons vinegar, 1 tablespoon mustard, 1/4 teaspoon salt, and the oil. Add the remaining scallions, the pineapple, kiwifruit, bell pepper, and jicama; toss to combine.

3. Preheat the broiler. Broil the chicken 6 inches from the heat for 4 minutes per side, or until cooked through. When cool enough to handle, slice the chicken on the diagonal. Add to the bowl, toss, and serve.

Nutritional information: