About this recipe:Jerk seasoning is a simple way to enliven grilled chicken and transforms this salad into a spicy, refreshing taste sensation. Enjoy it while the chicken is still warm.
4 spring onions, thinly sliced
3 garlic cloves, crushed
1 tsp dried thyme
1 tsp freshly ground black pepper
3/4 tsp ground allspice
3/4 tsp salt
4 tbsp red wine vinegar
2 tbsp Dijon mustard
2 tsp dark muscovado sugar
4 chicken breast fillets, about 150g each
1 tbsp vegetable oil
220g can pineapple chunks in juice, drained
4 kiwi fruit, peeled and cut into wedges
1 large red pepper, seeded and cut into thin strips
250g mooli radish, peeled and sliced (optional)
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Method Prep:20min › Cook:15min › Ready in:35min
In a large bowl, stir together half the spring onions, the garlic, thyme, black pepper, allspice, and 1/2 tsp of salt. Stir in 2 tbsp of the vinegar, 1 tbsp of the mustard and the brown sugar and mix well. Add the chicken, rubbing the mixture into the chicken. Cover and set aside.
In a separate bowl, whisk together the remaining 2 tbsp vinegar, 1 tbsp mustard, 1/4 tsp salt and the oil. Add the remaining spring onions, the pineapple, kiwi fruit, pepper and radish, if using. Toss to combine.
Preheat a medium grill. Grill the chicken, 5cm from the heat, for 5–7 minutes on each side or until cooked through.
When cool enough to handle, slice the chicken on the diagonal. Add the warm chicken to the salad and serve immediately.
If you can't get mooli radish (it looks like a thin, smooth, white parsnip), use sliced red globe radishes for a crisp texture. Alternatively, look out for jicama (yam bean). This root vegetable from Central America looks like a turnip. It has a crisp, juicy texture and is good raw, peeled and sliced into salads.
Lovely combination of flavours. Husband requested it for the following days' dinner as well.
The preparation is easy provided you give yourself time to do it all a little in advance to allow the flavours to blend.
Used red onion instead of spring onions and could not obtain the mooli radish here in Spain!
Cut the chicken breast into strips before grilling and topped with the marinade mix from the chicken as it seemed rather wasteful not to.
Served with a little brown rice and would be equally good with a jacket potato on the side. - 10 Jan 2013