Low-Carb Grilled Jamaican Jerk Chicken Salad
Try this Low-Carb Grilled Jamaican Jerk Chicken Salad recipe, or contribute your own. "Taste" and "Salads" are two of the tags cooks chose for Low-Carb Grilled Jamaican Jerk Chicken Salad.
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|1/4 cFresh basil|
|1/4 cFresh thyme|
|1/4 cfresh ginger; Minced|
|1/4 cYellow mustard|
|3 Scallions; finely chopped|
|2 tbDried Rosemary|
|2 tbChopped fresh parsley|
|2 tbBrown mustard seeds|
|2 tbWhite vinegar|
|1 tsGround allspice|
|1 tsBlack pepper|
|1/4 tsGround cloves|
|1/4 tsnutmeg; Grated|
|2 tspRed pepper flakes|
|6 Chicken thighs, skin removed|
|1 cloveGarlic; chopped|
|2 tblime juice; Freshly-squeezed|
|Caribbean hot sauce|
|2 tbVegetable oil|
|1 cjicama; Julienned strips|
|1/2 cred bell pepper; Julienned strips|
|1/2 cyellow bell pepper; Julienned strips|
|1 Avocado; sliced|
|1 tslime peel; Grated|
|fresh chiles; Minced|
|fresh cilantro; Minced|
|1 HeadRomaine; Washed & Cut Into Strips|
|1 lime; juiced|
Low-Carb Grilled Jamaican Jerk Chicken Salad Preparation
Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
NOTE: Chicken is NOT fully cooked until a meat thermometer reads 165F when checked in several places throughout meat.
Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified.
Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter. >Original From Taste Show #TS4714 by Rooby
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