Grilled Jerk Chicken Salad

Check in the ethnic section of your supermarket for habanero pepper sauce.

Yield: 4 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 13%
  • Fat: 3.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.4g
  • Carbohydrate: 25.3g
  • Fiber: 2.6g
  • Cholesterol: 70mg
  • Iron: 0.0mg
  • Sodium: 164mg
  • Calcium: 0.0mg


  • 5 green onions, sliced and divided
  • 3 tablespoons fresh lime juice
  • 2 tablespoons habanero pepper sauce
  • 1 tablespoon white vinegar
  • 2 1/2 tablespoons salt-free Jamaican jerk seasoning blend
  • 4 (4-ounce) skinned, boned chicken breast halves
  • Cooking spray
  • 8 cups mixed salad greens
  • 2 ripe mangoes, peeled and cubed
  • 3/4 cup fat-free mango dressing


  1. 1. Combine 2 tablespoons green onions and next 4 ingredients in container of an electric blender; cover and process until smooth. Brush both sides of chicken breast halves with green onion mixture.
  2. 2. Prepare grill.
  3. 3. Coat grill rack with cooking spray; place over medium-hot coals (350° to 400°). Place chicken on rack, and grill, covered, 5 minutes on each side or until done. Cut chicken crosswise into 1/4-inch-thick strips.
  4. 4. Place 2 cups salad greens on each individual serving plate; top with mango and remaining green onions. Arrange chicken over salads; top each serving with 3 tablespoons dressing.
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