Caribbean Mango Coconut Jerk Chicken Salad with Lime Vinaigrette
A vibrant and flavorful salad with a tropical twist
This dish combines tender jerk chicken breasts, fresh mango slices, and a refreshing lime vinaigrette, bringing the tropical flavors of the Caribbean to your table.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Jerk Chicken
For the Mango Coconut Salad
For the Lime Vinaigrette
Preparation
Marinating the Jerk Chicken
Combine Marinade
In a bowl, combine jerk seasoning, olive oil, and lime juice.
Coat the Chicken
Coat the chicken breasts with the marinade.
Refrigerate
Cover and refrigerate for at least 1 hour.
Preparing the Salad & Vinaigrette
Assemble Salad
In a large salad bowl, combine mango slices, toasted coconut, salad greens, and cherry tomatoes.
Make Vinaigrette
In a smaller bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
Use freshly squeezed lime juice for best flavor.
Set Aside
Set aside until ready to serve.
Avoid over-toasting the coconut as it can become bitter.
Cooking Process
Grill the Chicken
Preheat a grill or grill pan over medium heat and cook the chicken for about 6-8 minutes on each side, until fully cooked. Allow to rest before slicing.
Combine the Salad
Just before serving, add the vinaigrette to the salad and toss gently to mix.
Serve the Chicken
Slice the rested chicken and arrange over the prepared salad.
Plating & Serving
Caribbean Mango Coconut Jerk Chicken Salad with Lime Vinaigrette
Caribbean Mango Coconut Jerk Chicken Salad with Lime Vinaigrette
Plating & Serving
Arrange sliced jerk chicken on top of the tossed mango coconut salad and serve immediately to enjoy the clash of warm and cool flavors.