Jerk Chicken Salad Bowl
Caribbean-spiced pan-fried chicken served over crisp greens with a bright lime dressing. Quick, bold flavors ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb chicken breast, boneless and skinless
- 2 tablespoons jerk seasoning (allspice, thyme, cayenne, garlic, ginger)
- 1 whole lime
- 4 cups mixed salad greens
- 3 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- 1
Place the chicken breast on a cutting board and pat it completely dry with paper towels, rubbing away all surface moisture so the spices stick and the chicken crisps properly.
- 2
Lay the chicken flat on the board and carefully slice it horizontally through the middle, cutting from one long edge toward the center until you have two thinner, more evenly thick pieces.
- 3
Sprinkle 1 tablespoon of jerk seasoning over one side of each piece, then use your fingers to rub it in firmly so it coats the surface evenly and adheres to the meat.
- 4
Flip the pieces over and repeat with the remaining 1 tablespoon of jerk seasoning, coating the second side thoroughly.
- 5
Cut the lime in half lengthwise from tip to root, then cut each half into two quarters so you have four wedges.
- 6
Pour 2 tablespoons of olive oil into a 12-inch skillet and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Carefully lay both seasoned chicken pieces in the hot skillet; you should hear a loud, steady sizzle immediately when they touch the pan.
- 8
Do not move the chicken for 5 minutes, letting it develop a dark golden-brown crust on the bottom side until it releases easily from the pan when you gently try to lift an edge with a spatula.
- 9
Flip each piece over with a spatula and cook for another 4–5 minutes until the second side is the same dark golden-brown color and the thickest part feels firm when you press it with your finger.
- 10
Transfer the cooked chicken to a cutting board and let it rest for 2 minutes so the juices settle inside the meat.
- 11
Divide the 4 cups of mixed salad greens evenly between two serving bowls, spreading them in a single layer across the bottom of each.
- 12
Slice the rested chicken pieces crosswise into strips about 0.5 inches wide, cutting perpendicular to the length of the meat.
- 13
Arrange the warm chicken strips on top of the greens in each bowl, dividing them equally.
- 14
Drizzle 0.5 tablespoon of remaining olive oil over the greens in each bowl, then squeeze one lime wedge over the top of each salad.
- 15
Season to taste with a pinch of salt and pepper, and place the remaining lime wedges on the side of each bowl for extra juice if desired.
Tools you’ll need
- cutting board
- chef's knife
- paper towels
- 12-inch skillet
- spatula
- two serving bowls
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