Grilled Jerk Chicken Salad with Mango Vinaigrette

About this meal

A vibrant, protein-rich grilled jerk chicken breast served over mixed Caribbean greens, cucumber, grape tomato, and avocado, tossed with a tangy fresh mango vinaigrette. This lunch infuses the bold flavors of Caribbean jerk while remaining light for weight loss goals.

Ingredients

• Chicken breast (boneless, skinless) — 150g
• Jerk seasoning (homemade with scallion, thyme, allspice, garlic, ginger, Scotch bonnet, lime juice, olive oil) — 2 tbsp
• Mixed greens (e.g., callaloo, baby spinach, romaine) — 2 cups
• Cucumber — 1/2 medium, sliced
• Cherry or grape tomatoes — 6, halved
• Avocado — 1/4, sliced
• Mango (fresh, diced) — 1/4 cup
• Red onion — 2 tbsp, thinly sliced
• Lime juice — 1 tbsp
• Extra virgin olive oil — 1 tbsp
• Apple cider vinegar — 1 tsp
• Fresh thyme leaves — 1/2 tsp
• Fresh parsley or cilantro — 1 tbsp, chopped
• Salt — 1/4 tsp (to taste)
• Black pepper — 1/4 tsp

Steps

1. Mix jerk seasoning ingredients (scallion, thyme, allspice, garlic, ginger, Scotch bonnet, lime juice, olive oil) and coat chicken breast well. Marinate at least 30 minutes.
2. Grill chicken on medium-high for 6-7 minutes per side until cooked through and slightly charred. Rest and slice.
3. In a bowl, combine mixed greens, cucumber, tomatoes, red onion, and avocado.
4. In a small jar, whisk together diced mango, lime juice, apple cider vinegar, 1 tbsp olive oil, fresh thyme, salt, and black pepper to make vinaigrette.
5. Toss salad gently with vinaigrette. Top with sliced jerk chicken and fresh herbs.
6. Serve immediately for peak freshness.