This fruity jerk chicken salad is a brilliant summer salad recipe, perfect for eating with friends and family. The spiciness of the marinated jerk chicken is balanced perfectly by the sweet homemade mango vinaigrette.
1scotch bonnet chilli pepperuse 2-3 to make it hotter!
1teaspoonthyme leaves
½teaspooncinnamon
½teaspoonall spice
1tablespoonsoft brown sugar
1tablespoonsoy sauce
1tablespoonoil
2spring onions
Ingredients for the salad
100gasparagus
100gsugar snap peas
100gsalad leaves
1mango
Ingredients for the Apricot vinaigrette
⅓mangodiced
2teaspoonhoney
2tablespoonwhite wine vinegar
6tablespoonextra virgin olive oil
pinch salt and pepper
Instructions
Mix together all the ingredients for the chicken marinade and blitz in a food processor.
Butterfly the chicken breasts and coat in the marinade. Put in the fridge for at least an hour or overnight.
Boil a pan of water and blanch the asparagus for about 2 minutes.
Heat a little oil in a griddle pan. Cook the asparagus spears for a couple of minutes on each side. Then remove.
Put the chicken on the griddle pan and cook for about 8 minutes on each side or until cooked through. You can also cook it on the bbq.
While you are cooking the chicken, make the salad dressing by putting all the ingredients in a small blender or food processor and blitzing. Taste and adjust the amounts of oil, vinegar, honey or seasoning if necessary.
Arrange the salad leaves, asparagus and sugar snap peas on a plate. Top with the jerk chicken and sliced red onion. Drizzle with the dressing