Taste The Islands Jerk Chicken Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless chicken strips (you can use chicken breasts but i prefer the dark more succulent meat of the legs and thighs.)
• 2 teaspoons walkerswood hot and spicy jamaican jerk spice (2 tsp is the amount recommended but i put 2 to 3 tbp. it's to your taste.)
• 1/4 tablespoon canola oil
• 1/4 cup cooking butter
• 1 tablespoon wine vinegar (or regular vinegar if that's all you have on hand)
• 3 tablespoons lime juice
• 1 tablespoon finely chopped fresh culantro (or 2 tablespoons cilantro)
• 1/4 teaspoon salt
• 1 dash fresh coarse ground black pepper
• 6 cups torn lettuce
• 8 cherry tomatoes (halved or quartered)
• 1/2 medium avocado, pitted peeled and coarsely chopped

Recipe

• 1 the chicken can be done the day before.
• 2 rub legs and thighs with butter and jerk seasonings. marinate for 1/2 hr or overnight. grill or roast in 375°f oven for 45 mins to an hour or until chicken is no longer pink when pierced with a fork. baste chicken with butter throughout cooking process.
• 3 in a screw top jar, combine 1/4 cup oil, lime juice, culantro (or sub cilantro, vinegar, 1/4 teaspoon salt and dash black pepper. cover and shake well to make the dressing.
• 4 arrange on lettuce on 4 salad plates. top with chicken, tomatoes, and avocado. drizzle with dressing.