Wednesday, September 26, 2012

jerk chicken salad

For a change of pace, I thought I would recycle an old blog post from circa 2006. I hardly ever blog about food except how hungry I am sometimes or if I'm over or under doing my calories. The fact that I hardly ever blog about food is somewhat strange too because of our love of food. The Walrus is quite a cook and is the quite the guru when it comes to food and cheese. He does it for a living but his passion overflows at home to our family's benefit. This is a recipe the Walrus and I happened to throw together years ago. We like it so much we had to stop and write it down immediately.

It's great with leftover grilled jerk chicken served with pineapple or just make it for this meal only. It's worth it. Without further ado...

Jerk Chicken Salad
-¼ cup chopped parsley
-¼ cup chopped cilantro
-1-2 salad cucumbers quartered
-3-4 chopped green onion
-2 limes zested, limes set aside for later
-3-4 boneless, skinless chicken breasts cut up into bite-size pieces
-1 cup of Jerk marinade of your choice (or recipe to follow)
-1-2 pints grape or cherry tomatoes, roasted (recipe to follow)
-1 can pineapple chunks drained
-½ can drained chick peas (about a cup) or drained black beans
-½ cup shredded cheddar cheese
-1 bag Hearts of romaine

Jerk Marinade
-½ cup Badia jerk seasoning
-¼ cup olive oil
-¼ cup sour orange

Mix ingredients and set aside.

Roasted Grape Tomatoes
-1 pint of grape or cherry tomatoes
-¼ cup good balsamic vinegar
-A drizzle of olive oil
-Salt and pepper to taste
-1 tablespoon Badia cumin
-Optional: chopped up garlic

Cut the tomatoes in half and combine all ingredients making sure the tomatoes are saturated in mixture. Place on cookie sheet and roast for 20 minutes at 350°. Refrigerate.

…salad recipe continued

Marinate chicken in Jerk Marinade for 30-60 minutes. Sauté chicken in skillet with all of marinade, drain the marinade after cooking, cool and refrigerate for 1 hour.

Combine cucumber, parsley, cilantro, lime zest, and green onion. Juice the remaining limes over this veggie mixture, mix, and refrigerate.

Right before serving, combine hearts of romaine, chicken, veggie mixture, pineapple, chick peas, roasted tomatoes, and cheese.

Serve with whole grain garlic toast.

No comments:

Post a Comment