I love a good salad! This particular salad started out as a happy accident and now it is a favorite of mine. I made the base of this salad (without protein) to serve along side jerk chicken wings, grilled kielbasa sausages and burgers one evening. Everyone loved the salad, especially when they got pieces of jerk chicken mixed with a bite of salad. The next time I made this salad, I seasoned a chicken breast with some jerk marinade and cooked it in my skillet then added it to the salad. It was a huge success!
First I seasoned my chicken breasts with 2 tablespoons of store bought jerk marinade. I prefer Walkerswood jerk seasoning. I added some onion powder, garlic powder and salt, then combined everything in a large ziplock bag, added the chicken breast and mixed it up until the breasts are completely coated with seasoning (as shown above). I typically let the chicken marinade for at least an hour, but preferably over night.
For this particular recipe I cooked the chicken in the oven, but you can also cook it on the grill. I placed the marinated chicken in a baking dish and put it in the oven to broil. I broiled it for 20 minutes to get the skin crisp, then I reduced the oven temperature to 375 °F and cooked the breast for an additional hour. I am using bone-in chicken breasts which are a bit thicker and takes some time to cook all the way through.
Once the chicken cooked all the way through and had an internal temperature of 160°F, I removed from oven. I then placed the chicken on a cutting board and cut the breast from the breast bone. I then sliced the chicken into 1/2 inch thick slices and set aside.
For the salad I used a spinach and baby kale mix I bought from the supermarket. Even though the salad packaging states that it is prewashed, I washed it again (you just never know). You can use paper towels to dry the greens or a salad spinner (if you have one). I added strawberries, blueberries, mandarin oranges and some toasted sunflower seeds, then drizzled some caramelized onions and citrus dressing over the the salad. The recipe for the dressing is below. It’s pretty simple to make and really delicious. You can make it in a large batch and store it in the refrigerator to use on other salads.
Putting the salad together is pretty simple. I tossed everything together in a large salad bowl. I typically serve this salad in a bowl topped with chicken but when I want to get fancy, I serve it in a plate with the chicken on the side. It’s totally up to you and how creative you want to get!
Caramelized Onions and Citrus Dressing
- 1 white onion diced
- 4 cloves of garlic whole
- 2 tbsp dijon mustard
- 1/2 cup + 2tbsp of extra virgin olive oil
- juice from 1 lemon
- 3 tbsp brown sugar
- 1/4 tsp salt
- Cook onions and garlic on medium heat in 2 tbsp of olive oil, until soft and brown.
- Set aside and let cool.
- When cool combine cooked onions and garlic and all other ingredients in a blender and blend until smooth using the liquify setting of the blender (if available).
2. Make the dressing ahead and store it in the refrigerator and use for other salads.
3. You can substitute sugar for honey in this recipe for a healthier version
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
- 2 large chicken breasts, bone-in and skin on.
- 2 tbsp jerk marinade
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1 packet of spinach and baby salad kale mix (about 5 oz)
- 1/2 cup of blue berries
- 1 cup of strawberries cut into quarters
- 1/2 cup of mandarin oranges
- 2 tbsp toasted/roasted sunflower seeds
- 3 tbsp Caramelized onions and citrus dressing
- For the Chicken:[br]
- Add garlic power, onion powder, salt and jerk marinade to a large ziplock bag and mix together.
- Add chicken breasts to the seasoning mix and toss around until coated in seasoning.
- Let marinade for at least an hour.
- Place skin side up in an over safe dish and broil for 20 minutes
- Reduce heat to 375 °F and bake for an hour
- Remove from the oven, place chicken on a cutting board and cut chicken breast from the breastbone.
- Slice chicken into 1/2 inch thick slices with skin on and set aside.
- For the salad:[br]
- Add spinach and baby kale mix to a large salad bowl
- Add berries, mandarin oranges and sunflower seeds
- Add salad dressing and toss together
- Bring it together:[br]
- Place two to three heaping spoonfulls of salad in a bowl and top with about 6 slices of chicken. Drizzle with additional dressing if needed and serve.