Jerk Chicken Salad

Jerk Chicken Salad is the perfect balance of spice and freshness, made with tender marinated chicken breast, juicy berries, and crisp summer greens. This Caribbean-inspired dish is filling, vibrant, and tied together with a bold homemade onion citrus dressing.

If you love the taste of bold jerk seasoning, try my Jerk Chicken Thighs, Jerk Turkey, and Jerk Chicken Wings next.

Jerk Chicken Summer Salad

I love a good salad, especially when it comes together by accident and turns out to be a hit. This one started as a side dish to go with jerk wings, grilled kielbasa, and burgers. I didn’t expect it to be the star, but it was.

Everyone couldn’t stop talking about it! So next time, I took it a step further. I seasoned a chicken breast with my homemade jerk marinade, cooked it in my skillet, and added it right in.

Now this salad with jerk chicken is something I make all the time. It’s fresh, filling, and always a hit!

Why You’ll Love This Recipe

• Great Summer Salad: It’s light, refreshing, and made with fresh seasonal produce like berries and baby greens. Perfect for warm-weather meals.
• So Flavorful: Every bite hits sweet, spicy, and savory notes thanks to the caramelized onion dressing, juicy berries, and seasoned jerk chicken.
• Easy Variations: You can use store-bought jerk marinade to save time, swap out the dressing, or switch up the fruit based on what you have.

What is Jerk Chicken?

Jerk chicken is a traditional Jamaican dish that’s become widespread throughout the Caribbean and beyond. It’s made by marinating the chicken in jerk seasoning—a bold mix of spices, herbs, and heat—then grilling it for a smoky, flavorful finish. The marinade typically includes ingredients like scotch bonnet peppers, thyme, allspice, and garlic.

Ingredients for Jerk Chicken Salad

I love how the berries and mandarin oranges brighten up the salad. The sunflower seeds are a small touch, but they add just the right crunch to keep things interesting.

Jerk Chicken

• Chicken breasts, bone-in and skin-on: This cut stays juicy and flavorful during baking, and the skin helps lock in moisture while adding a crisp finish.
• Jerk marinade: Brings bold, spicy Caribbean flavor to the dish. A good jerk marinade adds depth with ingredients like allspice, thyme, and scotch bonnet peppers.
• Garlic powder: Adds a savory, aromatic base that enhances the overall seasoning of the chicken.
• Onion powder: Balances the heat of the jerk marinade with mild sweetness and depth.
• Salt: Brings out all the other flavors and helps tenderize the chicken during marination.

For the Dressing

• White onion, diced: Slowly caramelized to bring a rich sweetness and depth to the dressing.
• Garlic cloves, whole: Adds a mellow, roasted garlic flavor once cooked and blended.
• Dijon mustard: Gives the dressing a tangy, slightly sharp bite that balances the sweetness.
• Extra virgin olive oil: Acts as the base of the dressing, adding body and richness while helping emulsify the ingredients.
• Juice from 1 lemon: Adds brightness and acidity to cut through the richness of the chicken and dressing.
• Brown sugar: Enhances the natural sweetness of the caramelized onions and balances the tang from the mustard and lemon.
• Salt: Helps bring the dressing together and enhances each ingredient’s flavor.

For the Salad

• Spinach and baby kale salad mix: A fresh, tender base that holds up well under the dressing without wilting.
• Blueberries: Add a pop of sweetness and juiciness to contrast the savory chicken.
• Strawberries, quartered: Bright and juicy, they bring sweetness and color to the mix.
• Mandarin oranges: Provide a citrusy burst that ties in nicely with the lemony dressing.
• Toasted or roasted sunflower seeds: Add crunch and a slightly nutty flavor that balances the fruit and greens.
• Caramelized onion citrus dressing: Brings the whole salad together with a blend of sweet, tangy, and savory flavors.

See recipe card for quantities.

How to Make Jerk Chicken Salad

Seasoning the Chicken

I started by seasoning bone-in, skin-on chicken breasts with a few spoonfuls of my homemade jerk marinade. This marinade is full of bold flavor and really makes the chicken stand out. I added a little garlic powder, onion powder, and salt, then mixed everything together in a large ziplock bag until the chicken was fully coated.

I like to let it marinate for at least an hour, but overnight gives the best flavor.

Cooking the Chicken

For this recipe, I used the oven, but the chicken also tastes amazing on the grill. I placed the marinated chicken in a baking dish and broiled it for 20 minutes to crisp up the skin. Then I lowered the temperature to 375°F and baked it for another hour.

Once the chicken reached an internal temperature of 160°F, I took it out and let it rest. I cut the breast from the bone and sliced it into ½-inch thick pieces, then set it aside.

Building Your Summer Salad

I used a prepackaged mix of spinach and baby kale from the grocery store. Even though the label says prewashed, I always wash it again just to be sure. You can dry the greens with paper towels or use a salad spinner if you have one.

To the greens, I added strawberries, blueberries, mandarin oranges, and a handful of toasted sunflower seeds. Then I drizzled on some of my caramelized onion citrus dressing. The dressing recipe is below. It’s quick to make and keeps well in the fridge for a few days.

Putting It All Together

Once everything was ready, I tossed the salad ingredients in a large bowl. I usually serve it in a bowl with sliced chicken right on top. If I’m feeling fancy, I plate the salad and serve the chicken on the side. Either way, it always tastes great.

Storage

Store the salad and chicken separately to keep the greens from getting soggy. Place the salad in an airtight container and refrigerate for up to 2 days. The sliced jerk chicken can be stored in a separate container for up to 4 days and reheated gently before serving. Keep the dressing in a sealed jar in the fridge for up to a week and shake well before using.

Tips for the Best Jerk Chicken Salad

• Marinate the chicken overnight for maximum flavor. While one hour works in a pinch, a longer marinade time really brings out the spices in the jerk seasoning.
• Use bone-in, skin-on chicken breasts for best results. They stay juicier during baking and the skin adds extra flavor and texture.
• Broil first to crisp the skin. Starting with a broil helps develop a nice golden color and crispiness before baking the chicken through.
• Wash your greens even if they’re prewashed. It’s an easy extra step to ensure freshness and cleanliness, especially when using packaged salad mixes.
• Let the caramelized onion mixture cool before blending. This prevents steam from building up in the blender and helps the dressing come together smoothly.
• Toss the salad right before serving. This keeps the greens crisp and prevents the dressing from making the salad soggy.
• Store components separately. Keep the dressing, chicken, and salad in separate containers so everything stays fresh longer.

Frequently Asked Questions