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orange and avocado salad with jamaican jerk chicken recipe

September 20, 2009

Any excuse or delivery vehicle/mechanism that enables and facilitates consumption of Jamaican jerk chicken is fine in my book.  Actually, encouraged.

Case in point:  orange and avocado salad.  As previously detailed I’m not a huge fan of salad but this one is a complete package:  sweet courtesy of the orange, tangy care of red wine vinegar, rich thanks to extra virgin olive oil and avacado, and spiced thanks to the jerk chicken (using homemade jerk rub, of course).  Add in a wedge of good toasted bread for added crunch filling purposes and you’re good to go.  Oh…did I mention this takes a whopping 10 minutes to prepare?  Exactly.

Ingredients:

2 chicken breasts cut width wise into quarter inch thick pieces

2 TBS vegetable oil

A couple of tablespoons of homemade jerk seasoning (use more for extra kick)

2 cups of assorted salad greens

Half of a red onion cut into thin strips

1 navel orange cut into half inch chunks

1 avocado cut into quarter inch thick wedges

A half inch nub of ginger finely minced

10 diced mint leaves

3 TBS extra virgin olive oil

3 TBS red wine vinegar

Salt and pepper to taste

Directions:

Mix the jerk seasoning into the cut chicken and marinate in the fridge for at least 4 hours.  Overnight is best.

When ready to eat, add the vegetable oil to a non stick skillet over medium high heat.  When nice and hot add the chicken and DON’T touch for a minute or so –this will allow some nice browning and flavor.  Don’t overcrowd.

After a minute stir the chicken and cook until, well, fully cooked.  Remove and set aside.

Spiced jerk chicken

Spiced jerk chicken

Mix the remaining ingredients together, top with the chicken, and eat.

Serve with:

Good toasted bread, red stripe, and a hammock.

orange and avocado salad with jamaican jerk chicken recipe

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2 Comments leave one →
  1. Julia permalink
    September 21, 2009 8:43 am

    Winner winner chicken dinner!

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