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This delicious chicken jerk salad combines many flavors and textures that provide your guests with a well-rounded meal.
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For a taste of the Islands that is sure to spice up your party, try this recipe for jerk chicken salad. Claudia McQuillan, author of Chips and Dips, says that this kind of seasoning is universally loved - people try it and they like it. She loves this salad because it is a complete meal in and of itself, and the combination of flavors and textures makes it satisfying to the palate. Ingredients: 1 lb. boneless breast of chicken, skinned
2 Tbs. Busha Browne's Walkerswood Jerk Seasoning (available at specialty food stores)
1 cup extra virgin olive oil
4 ears of yellow corn in husks, washed and dried
1/4 cup extra virgin olive oil
1 lb. asparagus, washed and dried
2 red bell peppers, washed and dried
1/2 cup extra virgin olive oil
2 Tbs. Dijon mustard
2 Tbs. white wine vinegar
1/4 cup freshly squeezed lime juice
Zest of 1 lime
1 Tbs. finely minced fresh chives
Kosher salt and cracked black pepper to taste Preparation: Trim the boneless breasts of chicken of all fat. With the sharp tip of a knife, separate the 2 tenders from the back of each breast and trim away the white tendons. Rub the boneless breasts and trimmed tenders with the jerk seasoning, rubbing the jerk into the meat on all sides. Place the chicken in a glass or ceramic bowl, and pour in the 1/2 cup extra virgin olive oil. Gently mix to distribute the olive oil among the pieces of chicken. Marinate for 2 hours. To prepare the corn for the grill, pull the husks down and remove the silks, being careful not to tear off the husks. Rub each cob liberally with olive oil then pull the husks back up. Trim the asparagus of its woody ends, and blanch in simmering water until bright green but still crisp. Refresh in an ice bath, and dry thoroughly. Core and seed the red bell peppers, and cut into 1/4-inch wide strips, 2 inches long. Heat grill and brush with olive oil. Brush excess marinade from the chicken breasts and tenders and grill with the corn, just until the chicken is marked on the outside and cooked through. The corn is cooked when the husks are charred and the kernels have been slightly colored. Allow the grilled chicken and corn to cool. Cut chicken at a 45-degree angle into 1-inch strips. Shuck the corn of its husks and cut the kernels off the cob with a sharp paring knife. Combine the chicken, corn, red bell pepper and asparagus in a large bowl. In a small bowl, whisk together the olive oil, Dijon mustard, and wine vinegar. Add the lime juice, continuously whisking until the juice is fully incorporated. Fold in the lime zest and minced chives, and season to taste with kosher salt and cracked black pepper. Dress the chicken and vegetables with the lime chive vinaigrette and serve at room temperature.
RESOURCES :
Chips and Dips: More Than 50 Terrific Recipes
Model: 0811812715
Author: Claudia McQuillan
(June 1997)
Chronicle Publishing Company
Website: www.chroniclebooks.com
GUESTS :
Claudia McQuillan
Chef / Cookbook Author
For information on McQuillan's book, see Resources, below.
E-mail: claudiamcq@aol.com
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