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Jerk Chicken Salad

Karina Kari
A fresh, tropical salad featuring perfectly spiced grilled chicken, sweet fruits, crisp vegetables, and a tangy lime vinaigrette.
High in protein, fiber, and healthy fats, this quick, easy, and satisfying dish is perfect for lunch, dinner, or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinade Time 2 hours
Total Time 2 hours 25 minutes
Course dinner, lunch, Salad
Cuisine Caribbean, Jamaican
Servings 4

Equipment

  • 1 grill or grill pan
  • 1 Meat Thermometer
  • 1 Medium mixing bowl
  • 1 Large salad bowl
  • 1 knife
  • 1 cutting board
  • 1 whisk

Ingredients
  

For the Chicken:

  • 2 skinless boneless chicken breasts
  • ½ tsp salt
  • 1 tbsp jerk seasoning

For the Salad:

  • ½ cup fresh pineapple diced
  • 1 ripe mango diced
  • ½ red onion thinly sliced
  • 1 red bell pepper thinly sliced
  • ½ cup cherry tomatoes halved
  • ½ cucumber peeled and diced
  • ¼ cup fresh cilantro chopped
  • 4 cups mixed salad greens
  • 1 avocado sliced

For the Lime Vinaigrette:

  • ⅓ –½ cup extra virgin olive oil
  • 1 lime zested and juiced
  • 1 –2 tbsp honey
  • 1 tsp garlic minced
  • ¼ –½ tsp salt
  • ¼ –½ tsp cracked black pepper

Instructions
 

  • Prepare the Chicken for Marination: Start by placing the chicken breasts on a clean cutting board or plate.
    Pat them dry using a paper towel to remove excess moisture, which helps the seasoning adhere better.
    Sprinkle both sides evenly with salt, then generously coat the chicken with jerk seasoning, ensuring every surface is covered.
    Cover the plate with plastic wrap and let the chicken marinate in the refrigerator for at least 1–2 hours.
    The longer it marinates, the deeper the flavor penetrates.
  • Preheat and Prepare the Grill: While the chicken is marinating, prepare your grill or grill pan.
    Preheat to medium-high heat to achieve a nice sear without burning the spices.
    Lightly spray the grill grates with cooking spray or brush with a small amount of oil to prevent sticking.
    This step ensures the chicken cooks evenly and releases cleanly from the grill.
  • Grill the Chicken to Perfection: Place the marinated chicken breasts onto the preheated grill.
    Let them cook for 5–7 minutes without moving them, allowing a golden-brown crust to form.
    Flip the chicken carefully using tongs and grill the other side for another 5–7 minutes.
    Check for doneness using a meat thermometer; the internal temperature should reach 165°F (74°C).
    Once done, remove the chicken and let it rest for 5 minutes.
    Resting locks in the juices and keeps the meat tender.
  • Prepare the Fresh Fruit and Vegetables: While the chicken is resting, prepare the salad components.
    Dice the fresh pineapple and ripe mango into bite-sized pieces.
    Thinly slice the red onion and red bell pepper.
    Halve the cherry tomatoes and peel and dice the cucumber.
    Chop fresh cilantro finely.
    Place all the prepared fruits and vegetables into a large mixing bowl and gently toss to combine.
    This creates a colorful, vibrant base for your salad.
  • Make the Zesty Lime Vinaigrette: In a medium-sized bowl, combine the extra virgin olive oil, fresh lime juice, lime zest, honey, minced garlic, salt, and cracked black pepper.
    Whisk vigorously until the mixture emulsifies and becomes slightly thickened.
    Taste and adjust seasoning, adding more honey for sweetness or extra lime juice for brightness.
    The vinaigrette should be tangy, slightly sweet, and aromatic, complementing both the chicken and the fresh fruits.
  • Assemble the Salad: Take your cleaned and dried mixed salad greens and place them in a large serving bowl or individual plates.
    Layer the fruit and vegetable mixture on top, creating an even, colorful spread.
    Add sliced avocado over the top for creamy texture and healthy fats.
  • Slice and Add the Grilled Chicken: Slice the rested chicken breasts into even, thin slices.
    Arrange the slices neatly over the salad, making sure each serving gets a generous portion.
    This adds protein and makes the salad visually appealing.
  • Dress and Garnish: Drizzle the prepared lime vinaigrette evenly over the salad.
    Use just enough to coat the ingredients lightly without making the greens soggy.
    Finish by sprinkling additional chopped cilantro on top for a fresh, aromatic garnish.
  • Serve Immediately: Serve the salad right away while the chicken is warm and the ingredients are fresh.
    Pair with crusty bread, tortilla chips, or enjoy on its own for a light, nutritious meal.
    This salad is perfect for summer lunches, quick dinners, or meal-prep options for the week.

Notes

  • Always marinate the chicken for at least 1–2 hours to allow the jerk spices to fully penetrate and infuse flavor.
  • Use a meat thermometer to check that the chicken reaches 165°F (74°C); this ensures perfectly cooked, juicy meat without overcooking.
  • Prep all salad ingredients ahead of time and keep them chilled to maintain crispness and freshness.
  • When slicing avocado, add it just before serving to prevent browning.
  • Adjust the sweetness of the vinaigrette to your preference, balancing the tang of lime with honey for a refreshing finish.
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