Jerk Chicken & Nectarine Salad
Submitted by happyzhangbo
Jerk chicken & nectarine salad with honey-lime dressing ready in 30 minutes. Spicy grilled chicken thighs over crisp romaine with sweet, juicy nectarines and scallions.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
50 minJerk-marinated chicken thighs go straight from the grill to a bed of crisp romaine, topped with ripe nectarines tossed in honey and fresh lime juice. The heat from the jerk seasoning plays beautifully against the sweet fruit, and a splash of steak sauce in the marinade adds a savory depth you won’t get from jerk alone.
A 20-minute marinade is all it takes. Slice the grilled chicken diagonally and fan it over the salad for a presentation that looks far more restaurant-worthy than the effort involved.
Pro Tips
- Use ripe but firm nectarines so they hold their shape when tossed with the dressing
- Let the chicken rest 5 minutes before slicing to keep the juices inside
- Broiler works just as well as the grill here, no backyard required
Ingredients
Directions
Mix 1 tablespoon lime juice, jerk seasoning, steak sauce, 2 teaspoons honey and oil in a shallow dish.
Add chicken and turn to coat.
Cover and marinate in the refrigerator for 20 minutes.
Meanwhile, preheat grill to medium-high or preheat broiler.
Stir together nectarines, scallions, remaining 3 tablespoons lime juice and remaining 2 teaspoons honey in a small bowl.
Season with salt and pepper.
Oil grill rack or broiler pan.
Grill chicken until no longer pink in the center, 3 to 4 minutes per side.
(Alternatively, place thighs on broiler pan. Broil 4 to 6 inches from heat, 4 to 5 minutes per side.)
Transfer chicken to a cutting board.
Let stand for 5 minutes, then slice diagonally.
Toss romaine with nectarine mixture in a large bowl.
Divide among 6 plates and arrange chicken on top.
Serve immediately.
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