Chicken Salad with Jerk Dressing
By America's Test KitchenPublished on June 24, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
2 (8-inch) pita breads ½ cup mayonnaise ¼ cup lime juice (2 limes)1 tablespoon Jamaican jerk paste 1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)2 romaine lettuce hearts (12 ounces), chopped1 mango, peeled, pitted, and cut into ½-inch pieces1 small jícama, peeled and cut into ½-inch pieces1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces¼ red onion, sliced thin
Before You Begin
Jamaican jerk paste is a mix of oil and jerk spices that is sold with the spice mixes in supermarkets. If you can’t find it, use 1 tablespoon of jerk seasoning and add an extra tablespoon of mayonnaise to the dressing.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Place pita breads on rimmed baking sheet and bake until crisp and lightly toasted, 12 to 15 minutes.
- Meanwhile, whisk mayonnaise, lime juice, and jerk paste together in large bowl. Add chicken, romaine, mango, jícama, bell pepper, and onion and toss to combine. Cut each pita into quarters and serve with salad.
Time
30 minutesYield
Serves 4Ingredients
2 (8-inch) pita breads
½ cup mayonnaise
¼ cup lime juice (2 limes)
1 tablespoon Jamaican jerk paste
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 romaine lettuce hearts (12 ounces), chopped
1 mango, peeled, pitted, and cut into ½-inch pieces
1 small jícama, peeled and cut into ½-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
¼ red onion, sliced thin
Ingredients
2 (8-inch) pita breads
½ cup mayonnaise
¼ cup lime juice (2 limes)
1 tablespoon Jamaican jerk paste
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 romaine lettuce hearts (12 ounces), chopped
1 mango, peeled, pitted, and cut into ½-inch pieces
1 small jícama, peeled and cut into ½-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
¼ red onion, sliced thin
Ingredients
2 (8-inch) pita breads
½ cup mayonnaise
¼ cup lime juice (2 limes)
1 tablespoon Jamaican jerk paste
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 romaine lettuce hearts (12 ounces), chopped
1 mango, peeled, pitted, and cut into ½-inch pieces
1 small jícama, peeled and cut into ½-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
¼ red onion, sliced thin
Why This Recipe Works
Lime and Jamaican jerk paste enliven mayonnaise, which we use to bind mango, jícama, red bell pepper, and red onion in a vibrant chicken salad.
Before You Begin
Jamaican jerk paste is a mix of oil and jerk spices that is sold with the spice mixes in supermarkets. If you can’t find it, use 1 tablespoon of jerk seasoning and add an extra tablespoon of mayonnaise to the dressing.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Place pita breads on rimmed baking sheet and bake until crisp and lightly toasted, 12 to 15 minutes.
- Meanwhile, whisk mayonnaise, lime juice, and jerk paste together in large bowl. Add chicken, romaine, mango, jícama, bell pepper, and onion and toss to combine. Cut each pita into quarters and serve with salad.
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