Jerk Chicken Salad

March-June 2009, JamaicanEats magazine

  •  2 cooked jerk chicken breasts
  •  2 heads mixed baby lettuce
  •  1 cucumber sliced
  •  2 plummy tomatoes, sliced
  •  1 julienne of carrots


  1. Slice the chicken breasts and put to one side in the fridge.
  2. Wash the lettuce in cold water holding them by the roots.
  3. On a cold plate place the slice cucumber, tomato and carrots.
  4. Dress with the baby lettuce and decorate with the sliced jerk chicken.
  5. Just before serving drizzle with the pepper and papaya vinaigrette.

Multi-cultured pepper & papaya vinaigrette

  •  1/4 cup olive oil
  •  1 cup balsamic vinegar
  •  1 papaya, diced
  •  1/2 red sweet (bell) pepper, diced
  •  1/2 yellow sweet (bell) pepper, diced
  •  1/2 green sweet (bell) pepper, diced
  •  Salt and pepper to taste


  1. Combine the olive oil, vinegar and papaya in a blender. Process until smooth.
  2. Fold in the diced peppers, add salt and pepper to taste.
  3. Store in covered jar in the refrigerator.
  4. Drizzle over the salad just before serving.

Serves 4

CLICK HERE for Chef Noel Cunningham's Jerk Chicken or type Jerk in Search Bar for more jerk recipes

-By Chef Dennis McIntosh

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