Jamaican Chicken Chopped Salad
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 4-6 skewers from Jamaican Jerk Chicken Kabobs
  • 8 cups your favorite lettuce (I used spinach + romaine)
  • 1 avocado, sliced
  • 1 champagne (yellow mango), diced
For the dressing
  • ¼ cup cilantro
  • ¼ cup mayonnaise
  • 1 Tbsp sriracha
  • 1 Tbsp lime juice
  • Garlic?
  • Water, to thin out as needed
Directions
  1. Chop up and heat up the leftover chicken, peppers, and pineapple from the kabobs in a medium sized skillet over medium heat. Stir lightly with a spatula or wooden spoon, so as to not mush up the fruit and peppers. This should take about 5-6 minutes.
  2. Meanwhile combine the ingredients for the dressing in a food processor until blended. Taste to adjust salt and pepper. Add a little water if you’d like a thinner dressing, about 1 Tbsp at a time.
  3. Make the salads: divide the lettuce among four bowls, then top with the kabob leftovers. Add diced mango and avocado to each bowl, then top with your desired amount of dressing.
  4. Devour! And be thankful no one ate your leftovers so you can enjoy this delicious salad.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/jamaican-chopped-chicken-salad/