Caribbean Jerk Chicken Salads
This meal was part of my Blackstone Caribbean Chicken Meal Prep Series, so the chicken and peppers were already cooked for my Caribbean Jerk Chicken Salads and they were ready in minutes!
I did include directions in the recipe if you are just making these salads and not the whole Blackstone Caribbean Jerk Meal Prep Series.
But you can check out the series HERE where I cooked once on the griddle and made FOUR meals with these chicken and peppers.
How to make Caribbean Jerk Chicken Salads
First put a pound of diced chicken in a gallon size plastic bag along with kosher salt, pepper, Caribbean seasoning (to taste), garlic, olive oil, soy sauce, lime juice, and brown sugar.
Massage bag until combined and marinate in fridge for at least an hour, I marinated mine overnight.
Preheat a skillet or your Blackstone griddle to medium heat.
Add cooking oil of choice and the chicken.
Cook 3 to 4 minutes, mixing a few times.
Add the sweet peppers and cook everything together for 6 to 8 more minutes.
Remove and let cool slightly.
Assemble the salads by dividing lettuce between two bowls or meal prep containers.
Add the chicken, peppers, pineapple, and cheese.
I used a store bought balsamic vinaigrette for my Caribbean Jerk Chicken Salads 🙂
But you can check out my Pineapple Vinaigrette recipe HERE!
If you like Caribbean Jerk Chicken Salads, you might also like these recipes…
Caribbean Jerk Shrimp Po Boys
Caribbean Jerk Chicken Dip
Cherry and Goat Cheese Chicken Salads
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Caribbean Jerk Chicken Salads
Caribbean Jerk Chicken Salads is a healthy salad recipe perfect for meal prepping, part of my Blackstone Caribbean Chicken Meal Prep Series!
Ingredients
- 1 pound boneless, skinless chicken thighs (or chicken breasts)
- kosher salt, pepper, Caribbean Jerk seasoning blend of choice
- 3 to 4 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- cooking oil of choice
- 4 to 6 sweet mini peppers sliced
- 5 to 6 cups lettuce of choice
- 3/4 cup diced pineapple
- 1/2 cup shredded cheese of choice
- salad dressing of choice (I used a store bought balsamic vinaigrette, or see post above for my homemade pineapple vinaigrette)
Instructions
-
Note: This meal was part of my Blackstone Caribbean Chicken Meal Prep Series, so the chicken and peppers were already cooked for me. See details in post above and the 4 meals I made in this meal prep series. Or follow these directions.
Put the chicken in a gallon size plastic bag along with kosher salt, pepper, Caribbean seasoning (to taste), garlic, olive oil, soy sauce, lime juice, and brown sugar. Massage bag until combined and marinate in fridge for at least an hour, I marinated mine overnight.
-
Preheat a skillet or your Blackstone griddle to medium heat. Add cooking oil of choice and the chicken. Cook 3 to 4 minutes, mixing a few times. Add the sweet peppers and cook everything together for 6 to 8 more minutes. Remove and let cool slightly.
-
Assemble the salads by dividing lettuce between two bowls or meal prep containers. Add the chicken, peppers, pineapple, and cheese. Drizzle dressing over top right before serving.
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