JERK CHICKEN AND TOMATO SALAD

JERK CHICKEN AND TOMATO SALAD

This jerk chicken and tomato salad is such a lovely summertime dish. The punchy coating and seasoning brings it all to life and it has a really refreshing, cooling crunchy salad alongside to balance that fiery Caribbean heat.

INGREDIENTS

SERVES: 2

For the jerk chicken:

1 skinless chicken crown (750g), pre-poached in 500ml fresh chicken stock and 500ml water then cooled

2 tsp jerk seasoning

Sea salt and freshly ground black pepper

For the salad:

80g mixed salad leaves

2 medium tomatoes, roughly chopped

2 baby cucumbers, sliced

½ red onion, thinly sliced

½ yellow pepper, cored, deseeded and thinly sliced

For the dressing:

2 tbsp extra virgin olive oil

Juice of 1 lime

1 tsp runny honey

½ red chilli, deseeded and finely chopped

1 tbsp finely chopped coriander

METHOD

Cut the cooked chicken breasts from the bone, place them on a metal tray and dust both sides with jerk seasoning and a little salt and pepper. Slice the breasts thickly on an angle, fanning them out slightly, and wave a cook’s blowtorch over the surface until they are lightly charred.

Divide the salad leaves between two serving plates and scatter over the tomatoes, cucumber, red onion and yellow pepper.

For the dressing, whisk the ingredients together in a small bowl to combine.

Arrange the charred chicken breast slices on top of the salad, overlapping them slightly. Spoon over the dressing and serve.

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INGREDIENTS

SERVES: 2

For the jerk chicken:

1 skinless chicken crown (750g), pre-poached in 500ml fresh chicken stock and 500ml water then cooled

2 tsp jerk seasoning

Sea salt and freshly ground black pepper

For the salad:

80g mixed salad leaves

2 medium tomatoes, roughly chopped

2 baby cucumbers, sliced

½ red onion, thinly sliced

½ yellow pepper, cored, deseeded and thinly sliced

For the dressing:

2 tbsp extra virgin olive oil

Juice of 1 lime

1 tsp runny honey

½ red chilli, deseeded and finely chopped

1 tbsp finely chopped coriander

METHOD

Cut the cooked chicken breasts from the bone, place them on a metal tray and dust both sides with jerk seasoning and a little salt and pepper. Slice the breasts thickly on an angle, fanning them out slightly, and wave a cook’s blowtorch over the surface until they are lightly charred.

Divide the salad leaves between two serving plates and scatter over the tomatoes, cucumber, red onion and yellow pepper.

For the dressing, whisk the ingredients together in a small bowl to combine.

Arrange the charred chicken breast slices on top of the salad, overlapping them slightly. Spoon over the dressing and serve.

Share this Recipe

  • facebook
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  • email

Print

  • print

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TOM KERRIDGE’S LOSE WEIGHT FOR GOOD (2017)

I've developed lots of tasty and satisfying recipes that you will love to cook and eat, but that will also help you lose weight.

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