Jerk Chicken Salad

Blended spring onion, spices, and lime marinate chicken which is stir-fried and served over dressed salad leaves with crunchy nuts.

Cook Time

5 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

15
ml

White Wine Vinegar

Fruits

1
piece

Lime

Juice only

Meat

2
piece

Chicken Breasts

Boneless, skinless, sliced thickly

NutsSeeds

1
handful

Flat leaf Parsley

5
g

Chilli Flakes

5
g

Mixed Spice

100
g

Mixed Seeds And Nuts

OilsFats

30
ml

Olive Oil

Divided use

Vegetables

1
bunch

Spring Onion

Divided use, sliced finely

1
bag

Salad Leaves

Steps

Blend half the spring onions, parsley, chilli flakes, lime juice, and mixed spice until smooth.
Toss the chicken slices in the blended marinade to coat.
Heat a frying pan, add 15 ml of olive oil, and stir fry the chicken for 3 minutes.
Add the remaining spring onions and cook for 2 more minutes.
Toss the salad leaves with the remaining olive oil and vinegar on a plate.
Top the salad with the cooked chicken and scatter the mixed seeds and nuts over it.