Caribbean Jerk Chicken Salad

Caribbean Jerk Chicken Salad

If you’re feeling exotic, this sweet and spicy Caribbean Jerk Chicken Salad brings the flavors of the tropics to your table. Sweet potatoes and pineapple balance the heat of the jalapeño pepper and jerk seasoning.

Caribbean Jerk Chicken Salad
Makes about 10 cups
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Ingredients
  1. 3 cups (¼-inch cubes) peeled sweet potato
  2. 2 (8.8-ounce) packages fully cooked rice, heated according to package directions and cooled completely*
  3. 3 cups chopped cooked chicken
  4. 1 red bell pepper, chopped
  5. 1 jalapeño, seeded and minced
  6. 2 cups chopped fresh pineapple
  7. ½ cup sliced green onion
  8. Caribbean Jerk Dressing (recipe follows)
  9. Green leaf lettuce
  10. Orange slices
Instructions
  1. In a medium saucepan, bring sweet potato and water to cover to a boil over medium-high heat; reduce heat, and simmer for 6 minutes or just until tender. Drain and let cool completely.
  2. In a large bowl, stir together sweet potato, rice, and next 5 ingredients. Add Caribbean Jerk Dressing, stirring to combine. Cover and refrigerate up to 3 days. Serve on lettuce leaves with orange slices, if desired.
Notes
  1. We used Uncle Ben’s Ready Rice.
Paula Deen Magazine https://www.pauladeenmagazine.com/
 

Caribbean Jerk Dressing
Makes about 1⅓ cups
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Ingredients
  1. 1 cup mayonnaise
  2. ⅓ cup fresh orange juice
  3. 1 tablespoon jerk seasoning
  4. 1 tablespoon minced fresh ginger
  5. ½ teaspoon garlic powder
  6. ½ teaspoon ground black pepper
Instructions
  1. In a small bowl, whisk together all ingredients. Cover and refrigerate up to 3 days.
Paula Deen Magazine https://www.pauladeenmagazine.com/