Cobb salad with jerk chicken breast
One of my favorite salads is Cobb. Sometimes I’ve usually enjoyed it with shrimp, salmon, even though my go-to protein for my classic Cobb is chicken. Since I’m a huge fan of jerk chicken, I often give my chicken breast the jerk treatment. I love jerk (anything!) See my jerk frog legs recipe
Jerk chicken isn’t competing to replace the regular grilled chicken in the classic cobb, but it sure can be a great substitute. The savory, spicy taste of the jerk juxtaposition this decadent salad, with blue cheese crumbles, avocado and bacon, makes it that perfect blend, with the right balance.
Jerk is often prepared on a grill or even in the oven. Since we’re cooking chicken breast, we need to make sure that the breast doesn’t over cook, and become rubbery. This time, I prepare my chicken breast in a heavy iron skillet. Using high heat to get a brown color and low heat to make sure that the breast cooks right through is a strategy that I’ve used when preparing breast in a skillet. The breast comes out tender and it also traps the spicy seasoning.
Let me share with you this very simple recipe.
Here’s how I create my cobb salad with jerk chicken breast.
Cobb salad with jerk chicken breast
Equipment
- Iron skillet
Ingredients
Jerk chicken breast
- 2 chicken breast
- 2 tbsp Walkerwoods Jamaican Jerk Sauce or any other favorite
- 2 cloves garlic minced
- salt to taste
- 1 teaspoon turmeric
- ¼ cup olive oil half to spread over the chicken and the other half for the pan
- ½ slice lime or lemon
- ½ teaspoon thyme leaves
- 1 cup blue cheese
Cobb salad
- 1 avocado
- 1 tub cherry tomatoes small tub, sliced in half
- 3 green onions chopped
- ½ red onion sliced
- 3 heads romain lettuce chopped
- 4 eggs cut in quarters
- wine vinaigrette dressing
- 8 slices uncured bacon cooked and chopped
Instructions
- Rinse chicken with lemon in water and pat very dry
- Mix all the ingredients together in a bowl except oil
- Let it marinate for an hour so the seasoning gets through the breast
- While chicken is marinating chop vegetables, bacon and slice eggs, and place then in a platter
- Rub chicken with some oil and place in in
- Heat skillet and add oil
- Place chicken in pan over high heat to get it brown, on both sides, then lower the heat so the breast cooks all the way through
- When chicken is cooked and removed from pan, add ½ teaspoon of jerk sauce some olive oil and thyme to pan, saute for a few seconds. Spoon this over breast when sliced and plated
- once chicken has rested for at least 5 minutes, slice and add to salad platter
- Spoon sauce and pour over breast
- I placed the dressing and cheese on the side
Absolutely amazing. I love how these are dishes I can make at home. Finding recipes for my diet with Caribbean products is usually hard. But I will come here to look for new ways to cook.
Hi T’keyah, thanks for stopping by. I appreciate your wonderful feedback. Happy that you will use this site a resource for your dishes.