Jerk chicken salad is a vibrant dish layered with smoky and spicy Caribbean-inspired flavor. Tender chicken marinaded with classic jerk spices is pan-seared until perfectly golden, then served over romaine with sweet mango, creamy avocado, and a zesty lime dressing.
If your dinner routine is feeling repetitive, this jerk chicken salad is here to liven things up. Grilled chicken made with Caribbean-inspired spices is paired with fresh vegetables, mango and avocado. Light yet satisfying, it’s the perfect dinner for warm summer nights when you want something fresh and delicious without warming up the kitchen.
For more easy salad recipes, try my niçoise salad, French potato salad, or Italian chopped pasta salad. Want to try it another way? Serve jerk chicken with my cherry tomato pasta. The sweetness of cherry tomatoes perfectly balances the bold and spicy flavors of jerk chicken.
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Ingredients for jerk chicken salad
This recipe relies on everyday staples that come together quickly to create a flavor-packed meal.
Jerk Chicken
- Boneless skinless chicken breasts
- Olive oil
- Brown sugar
- Smoked paprika
- Dried thyme
- Ground allspice
- Garlic powder
- Onion powder
- Ground cinnamon
- Cayenne pepper
- Salt & black pepper
- Fresh lime juice
Salad
- Romaine lettuce
- Fresh mango
- Avocado
- Cucumber
- Red onion
- Toasted cashew nuts
- Fresh cilantro
Honey Lime Dressing
- Olive oil
- Lime juice
- Honey
- Dijon mustard
- Garlic powder
- Salt & black pepper
See recipe card for quantities.
How to make jerk chicken salad
Jerk chicken salad comes together in just a few easy steps.
Step 1: In a bowl, combine olive oil, brown sugar, paprika, thyme, allspice, garlic powder, onion powder, cinnamon, cayenne, salt, pepper, and lime juice. Toss the chicken until evenly coated.
Step 2: Heat a skillet over medium-high heat or a gas grill. Cook the chicken for about 5 to 6 minutes per side until nicely caramelized and fully cooked through. Transfer to a cutting board and let rest for at least 5 minutes, then slice.
Step 3: Whisk olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and pepper until smooth.
Step 4: In a large bowl, combine romaine, mango, cucumber, red onion, avocado, and toasted nuts. Top the salad with sliced jerk chicken. Drizzle with lime honey dressing and finish with fresh cilantro.
Hint: It’s important to let the chicken rest before cutting. Transfer to a cutting board and let rest for at least 5 minutes, then slice.
Substitutions
This jerk chicken salad with honey lime dressing is very flexible based on what you have in your kitchen or your personal heat tolerance.
Adjust the Heat: Cayenne pepper is the source of heat so if you love a spicy kick, go for the full amount. If you want it even spicier, add in a few jalapeño or scotch bonnet slices and blend marinade. If you are cooking for a kid-friendly crowd, reduce the cayenne to a tiny pinch or omit it entirely, the warm allspice and cinnamon will still give it plenty of depth of flavor.
The Crunch: If you don’t have toasted cashews on hand, sliced almonds, toasted macadamia nuts, or even crunchy pumpkin seeds make an excellent substitute.
Protein: This jerk marinade works equal well on grilled fish, shrimp, or even firm blocks of tofu if you want a vegetarian alternative.
Equipment
You don’t need any fancy culinary gear to make this dish happen. A good-quality chef’s knife and a solid cutting board are essential for prepping your mango and veggies.
For the chicken, I highly recommend a heavy-bottomed skillet, such as a well-seasoned cast-iron pan. Cast iron retains heat beautifully, which is exactly what you need to achieve a perfectly blackened, caramelized exterior on the chicken without overcooking the inside.
How do I store jerk chicken salad?
Each component of this jerk chicken salad can be prepared in advanced and assembled when ready to eat.
The Greens & Veggies: Store the chopped romaine, cucumber, and red onion together in an airtight container in the fridge for up to 3 days. Keep the diced mango in a separate container so it doesn’t wilt the lettuce. Slice the avocado when ready to servce so it doesn’t oxidize and turn brown.
The Chicken: Keep the cooked, sliced jerk chicken in a separate, covered container in the refrigerator for 3–4 days. You can serve it cold right out of the fridge or gently reheat it in a skillet before topping the salad.
The Dressing: Whisk the dressing, then store it in a small mason jar in the fridge for up to a week. Give it a vigorous shake to recombine before using.
Top tip
Serve this vibrant salad with a cold, bubbly kombucha-rita on the side to make an ordinary weeknight dinner special. The refreshing drink balances the smoky warmth of the spices perfectly.
FAQ
Yes! Jerk chicken requires a lot of spices and a premade blend can be just as good. Make sure to find one that doesn’t have bulking agents like maltodextrin.
Yes! Cooking the chicken outside is a great idea in summer. Heat your grill to medium-high. Once your grill is heated, oil the grates and add the chicken breasts. Cover the grill and let cook for 5 to 6 minutes on the first side (depending on thickness), then flip. The chicken should lift easily off the grill, so if it sticks, cook it for another minute or two. Continue cooking chicken until browned and the internal temperature reaches 165°F.
Yes! Boneless, skinless chicken thighs work well in this recipe and will usually stay juicer than breasts. Chicken thighs may take an extra minute or two per side in the skillet compared to breasts. Just make sure to cook them to 165°F.
Place raw cashews in a dry skillet over medium-low heat. Stir frequently for 5 to 8 minutes until fragrant and lightly browned. Remove immediately from the hot pan to prevent burning. Let cook completley before adding to salad.
A bright, acidic dressing with a touch of sweetness will balance the heat from the jerk chicken. I like a citrus-forward dressing, like the lime honey vinaigrette used in this recipe. A creamy avocado ranch dressing would also work well to balance the heat in the chicken.
Jerk Chicken Salad
- Total Time: 35 minutes
- Yield: 4 sevings 1x
- Diet: Dairy-Free, Gluten-Free, Low-Carb
Ingredients
Jerk chicken
1 lb boneless skinless chicken breasts
1 tbsp olive oil
1 tbsp brown sugar
1 tsp smoked paprika
1 tsp dried thyme
½ tsp ground allspice
½ tsp garlic powder
½ tsp onion powder
¼ tsp ground cinnamon
¼–½ tsp cayenne pepper (to taste)
½ tsp salt
½ tsp black pepper
1 tbsp lime juice
Salad
5 cups chopped romaine lettuce1 cup diced mango
1 avocado, sliced
½ cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup toasted cashew nuts
2 tbsp chopped cilantro
Lime Honey Dressing
3 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp honey
1 tsp Dijon mustard
½ tsp garlic powder
Salt & black pepper, to taste
Instructions
- In a bowl, combine olive oil, brown sugar, paprika, thyme, allspice, garlic powder, onion powder, cinnamon, cayenne, salt, pepper, and lime juice. Toss the chicken until evenly coated.
- Heat a skillet over medium-high heat. Cook the chicken for about 5 to 6 minutes per side until nicely caramelized and fully cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for at least 5 minutes, then slice.
- Whisk olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and pepper until smooth.
- In a large bowl, combine romaine, mango, cucumber, red onion, avocado, and toasted nuts.
- Top the salad with sliced jerk chicken.
- Drizzle with lime honey dressing and finish with fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Sautéing
- Cuisine: American, Jamaican
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