Recipes
JAMAICAN JERK CHICKEN SALAD WITH CARIBBEAN DRESSING
Ingredients
- 6-8 cup mixed greens
- 1/2 red bell pepper, sliced into thin strips
- 3 Tbsp Jamaican jerk seasoning
- 3-4 Tbsp Lake George Olive Oil Co. Persian Lime Infused Olive Oil
- 1/4 cup cilantro, chopped
- 1 Tbsp Lake George Olive Oil Co. Coconut White Balsamic
- Pinch of cayenne pepper
- 1 cup red onion, finely diced
- 2 large boneless chicken breasts
- 1 cup mango, diced
- 2 avocados, diced
- 1 tsp lime juice
- 1 Tbsp Lake George Olive Oil Co. Mango White Balsamic
- Sea salt and pepper, to taste
Instructions
- Place a bed of greens on 4 plates. Spread sliced onions and peppers strips evenly over top of greens. Cover and refrigerate.
- Coat the outside of the chicken with a small amount of Lake George Olive Oil Co. Persian Lime Infused Olive Oil and then sprinkle jerk seasoning all over to coat. In a skillet over medium high heat, add a tablespoon of the olive oil and then the chicken. Cook on both sides until juices run clear and internal temperature reaches 160 degrees. Remove from heat and allow chicken to cool. Slice across the grain into 1/8 inch strips.
- Gently toss two tablespoons of Persian Lime Olive Oil, mango, avocado, cilantro, Lake George Olive Oil Co. Coconut White Balsamic, Lake George Olive Oil Co. Mango White Balsamic, salt and pepper together in a bowl. When ready to serve, place sliced chicken on top of the salad base, then top with dressing.
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