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Chicken and potato jerk salad
Chicken and potato jerk salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Speedy Jamaican-inspired salad, ideal for sunny days, ready in 30 minutes.
Ingredients:
  • 500g chat potatoes, thickly sliced
  • 1 red capsicum, cut into thick strips
  • 1 yellow capsicum, cut into thick strips
  • 25.00 gm MasterFoodsⓇ Jamaican Style Spicy Jerk Rub
  • 600g chicken tenderloins
  • 61.88 gm aioli
  • 40.00 ml plain Greek-style yoghurt
  • 2 tsp finely chopped fresh thyme
  • 1 avocado, sliced
  • 80g baby spinach
Instructions:
  • Transfer the potato to a microwave-safe bowl, cover it, and microwave on HIGH for 5 minutes, or until almost tender. Allow to cool for 10 minutes before proceeding.
  • Combine potatoes, capsicum, and onion in a bowl. Drizzle 1 1/2 tablespoons of the spice rub and half of the oil over the vegetables. Toss well to evenly coat. In a separate bowl, place the chicken, add the remaining spice rub, and drizzle the remaining oil. Toss until the chicken is nicely coated.
  • Heat your barbecue hotplate and chargrill plate over medium-high heat. Grill the chicken and potato for 2 to 3 minutes per side until tender. At the same time, cook the capsicum and onion on the hotplate, tossing occasionally, for 4 minutes until charred and tender.
  • In a bowl, mix together aioli, yogurt, lime juice, thyme, and extra spice rub. Season with salt and pepper to taste.
  • Cut the chicken on a diagonal angle. Mix the chicken and vegetables in a large bowl along with avocado and spinach. Present the salad with a drizzle of dressing.

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