Jerk Chicken Salad w/Pineapple Vinaigrette

If you enjoyed your meal at this year's first annual Night Cap event hosted by Mom Space & Co in May. You can now make this dish at home. This dish is a combination of sweet with a mild heat. The tenderness of spicy chicken, the brininess of the pickled pigeon peas, the sweetness from the mango, topped with the crunch of the fried green plantain provided a complex flavor profile. This combination allows you to explore all of your taste senses.



Jerk Chicken (1 serving) 8 oz Chicken breast or thigh 2 Tbsp The Tastery’s Island Essences seasonings or Your favorite jerk seasoning 1/4 c Your favorite jerk marinade 3 oz Mixed greens ½ oz Carrots (thin julienne with vegetable peeler) ½ oz Red onions (thin slices) 1 each Green plantain (thin julienne with vegetable peeler) Taste Sea Salt 1 Tbsp Mango (small dice) Pickled Pigeon Peas 1/3 c Pigeon peas 1 tsp Red peppers 1 tsp Red onions 2 Tbsp Rice vinegar 1 Tbsp Honey 1.In a medium bowl, combine all the ingredients and whisk until well blended. 2.Chill for an hour or longer the flavors will be more developed the longer it chills. Pineapple Vinaigrette Yields: 1 Cup Serves: 6 2/3 c pineapple juice 1⁄3 c extra olive oil 1⁄4 c rice vinegar 2⁄3 tsp Dijon mustard 1⁄3 tsp honey or agave 1⁄3 tsp salt 1 1⁄3 garlic cloves, minced 1.In blender, combine all the ingredients. Blend until all the ingredients are combined. Adjust salt to taste. 2.Chill for an hour or longer the flavors will be more developed the longer it chills. Jerk Chicken Salad 1.For the Jerk Chicken: Season chicken with jerk chicken and marinade. Allow the chicken to marinate for at least one hour, but up to 16 hours.

2.When the chicken is ready to cook. It can be sauteed in a pan or grilled. Preheat the grill to medium heat. Once hot, remove the chicken from the marinade and place on the grill. Grill for 5 minutes per side. Then allow the chicken to rest 5 minutes before cutting.

3.Prepare the green plantains. Peel and cut in half the plantain. Use a vegetable peeler and make thin vertical strips. Deep fry the thin strips into hot oil. Fry until crisp. Remove from the pan. Place on a rack or paper towel to remove excess oil. Sprinkle with sea salt

4.Once the chicken has rested, cut into strips. Fan the chicken pieces on the plate. Arrange the mix greens on top, with carrots, pickled pigeon peas, red onions, and diced mango. and drizzle with the Pineapple Vinaigrette. Serve immediately. Shopping List Chicken breast or thigh The Tastery’s Island Essences seasonings or Your favorite jerk seasoning Your favorite jerk marinade Sea Salt Mango (small dice) garlic cloves, minced Mixed greens Carrots (thin julienne with vegetable peeler) Red onions (thin slices) Green plantain (thin julienne with vegetable peeler) Red peppers Red onions Rice vinegar Honey Pigeon peas pineapple juice extra olive oil rice vinegar Dijon mustard honey or agave



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