Jerk Chicken Salad with Berries

Jerk chicken salad made with marinated chicken, fresh greens, and sweet berries, finished with a caramelized onion dressing. This salad is easy to customize with simple ingredients.

Course Main Course, Main Dish

Cuisine Caribbean

Keyword berry salad, jerk chicken salad, summer salad

Prep Time 15

Cook Time 1 20

Marinating Time 1

Servings

Calories 545kcal

Author Althea Brown

Equipment

Large ziplock bag
Oven safe baking dish
Cutting board and sharp knife
Large salad bowl
Blender or food processor
Sauté pan or skillet or skillet

Ingredients

For the Chicken:

2 large chicken breasts (bone-in or boneless)
2-4 tbsp jerk marinade (homemade or store-bought)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1-2 tbsp olive oil

For the Dressing:

1 white onion (diced)
4 cloves garlic
2 tbsp Dijon mustard
1/2 cup extra virgin olive oil (plus 2 tablespoons, divided)
1 lemon (juiced)
3 tbsp brown sugar (or sweetener of choice)
1/4 tsp salt

For the Salad:

5 oz baby spinach, kale salad mix
1/2 cup blueberries
1 cup strawberries (quartered)
1/2 cup mandarin oranges (fresh or canned in juice)
2 tbsp roasted sunflower seeds
3 tbsp caramelized onion citrus dressing

Instructions

Make the Jerk Chicken:

In a large bowl or zip-top bag, combine the jerk marinade, garlic powder, onion powder, and salt. Add the chicken and mix until it’s fully coated. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for deeper flavor.
When ready to cook, shake off any excess marinade from the chicken to prevent burning, then add it to a hot grill. Cook over medium heat until fully cooked and slightly charred on the outside, about 20–25 minutes depending on size.
If you don’t have a grill, you can also roast the chicken. Place it in a baking dish, broil for 15–20 minutes to crisp the skin, then lower the oven to 375°F and continue cooking until the internal temperature reaches 165°F.
For a similar charred, grilled flavor, you can also cook the chicken in a cast iron skillet or grill pan on the stovetop—see my Pan Cooked Jerk Chicken Recipe for a full method
Remove the chicken from the heat and let it rest for a few minutes before slicing. If using bone-in breasts, cut the meat off the bone, then slice into ½-inch thick pieces and set aside.

Make the Caramelized Onion Citrus Dressing:

You can make this dressing ahead of time or while the chicken is marinating.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion, whole garlic cloves and a pinch of salt. Cook until soft and caramelized, about 25–30 minutes, stirring occasionally. To speed things up, you can add a small pinch of sugar to help the onions caramelize faster.
Let the cooked onion and garlic cool before blending. Add it to a blender with Dijon mustard, the remaining olive oil, lemon juice, brown sugar (or sweetener of your choice), and salt. Blend until smooth, then taste and adjust seasoning if needed. Set aside or refrigerate until ready to use.
If the dressing is too thick you can thin it out with more olive oil and lemon juice.

Build the Jerk Chicken Salad:

Start with a base of fresh greens. I like using a mix of spinach and baby kale for a balance of tenderness and structure, but you can also use spring mix for ease.
Add the strawberries, blueberries, mandarin oranges, and sunflower seeds, then drizzle with about 3 tablespoons of the dressing and toss to coat.
You can serve the salad family-style in a large bowl or divide it into individual servings. Top with sliced jerk chicken, drizzle with additional dressing if desired, and serve immediately.

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