Description
A simple recipe for a refreshing salad featuring oven-baked jerk seasoned chicken.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts
- 2 tablespoons jerk seasoning paste
- 1 tablespoon olive oil
- 6 cups mixed greens
- 1 cup chopped mango
- 1/2 cup sliced red onion
- 1/4 cup chopped cilantro
- For Dressing: 1/4 cup lime juice
- For Dressing: 3 tablespoons olive oil
- For Dressing: 1 teaspoon honey
- For Dressing: Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Rub the chicken breasts with jerk seasoning paste and 1 tablespoon of olive oil.
- Place the chicken on a baking sheet lined with parchment paper.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Remove chicken from the oven and let it rest for 5 minutes before shredding or dicing.
- While the chicken cooks, whisk together the lime juice, 3 tablespoons of olive oil, and honey for the dressing. Season with salt and pepper.
- In a large bowl, combine the mixed greens, chopped mango, sliced red onion, and cilantro.
- Add the cooked jerk chicken to the salad mixture.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve immediately.
Notes
- You can substitute store-bought jerk seasoning for the paste if preferred.
- If you prefer a spicier salad, add a pinch of cayenne pepper to the dressing.
- Cool the chicken completely before adding it to the greens if you plan to store leftovers.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 45
- Cholesterol: 110
Keywords: jerk chicken, chicken salad, baked chicken, mango salad, healthy lunch, caribbean