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.

Cuisine: CaribbeanMain Ingredient: Chicken

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Ready in 45 minutes
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Original recipe makes 6 Servings

JERK RUB

1/4 cFresh basil

1/4 cFresh thyme

1/4 cfresh ginger; Minced

1/4 cYellow mustard

4 Garlic

3 Scallions; finely chopped

2 tbDried Rosemary

2 tbChopped fresh parsley

2 tbBrown mustard seeds

2 tbWhite vinegar

1 tsGround allspice

1 tsSalt

1 tsBlack pepper

1/4 tsGround cloves

1/4 tsnutmeg; Grated

2 tspRed pepper flakes

6 Chicken thighs, skin removed

DRESSING

1 cloveGarlic; chopped

Coarse salt

2 tblime juice; Freshly-squeezed

Caribbean hot sauce

2 tbVegetable oil

SALAD

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 on Apr 14, 1997 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon" on Apr 19, 1997