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Oven Baked Jamaican Jerk Chicken Salad
5 from 3 votes
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Oven Baked Jamaican Jerk Chicken Salad

This Oven Baked Jamaican Jerk Chicken Salad recipe is a really great combination of spicy flavor and fresh veggies. Inspired by the traditional Jamaican favorite–Jerk Chicken, this recipe creates a nice twist to your traditional salad. Easy to make and a sure crowd pleaser on any given summer day.

Course: Main Course, Salad
Prep Time: 10 minutes
Cook Time: 40 minutes
Marinade Time 1 hour
Total Time: 50 minutes
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 2 large chicken breasts
  • 4 cups kale, roughly chopped
  • 1 large yellow bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 ripe avocado, sliced
  • 2 medium tomatoes, diced
  • 1 medium cucumber, sliced
  • 1/2 red onion, diced
  • 1 large carrot, grated
  • jerk marinade, store-bought or homemade (See Notes)
  • favorite dressing or Avocado Basil Mango dressing (See Notes)

Instructions:

  1. To start, add the jerk chicken marinade to your chicken breasts in a ziplock bag and allow chicken to fully marinate for at least an hour in the refrigerator; best if marinated overnight.

  2. To cook chicken, pre-heat oven to 400 degrees Fahrenheit. Remove chicken from marinade and add to a medium non-stick skillet, pouring marinade juices atop chicken.

  3. Bake for 30-40 minutes, until chicken is fully cooked through and golden brown.

  4. Remove chicken from oven and let it rest for 2 minutes before slicing into strips.

  5. Arrange the veggies unto a platter and top with sliced chicken. Serve with your favorite dressing or our Avocado Basil Mango Dressing (See Notes).

  6. Bon Appetite!

Tips | Notes:

For Avocado Basil Mango Dressing, see Recipe.