On hot summer days a cool salad often hits the spot. I like my cool salads with a little bite. This Caribbean Chicken Salad recipe has just the right balance of cool and spicy to please every appetite.
Caribbean Chicken Salad
2 boneless, skinless chicken breasts, pounded thin
1 apple, peeled, small diced
1 small onion, small diced
1/4 cup sweet relish
1/4 cup mayo
1 tsp Dijon mustard
1 tsp yellow mustard
1 small jalapeno, seeded and minced
2 tsps. apple cider vinegar
2 tsps. lime juice
1 tablespoons Jamaican jerk seasoning
1 tsp chopped fresh rosemary
12 tsps. sugar
1 tablespoon oil
1/8 tsp salt
1/8 tsp black pepper
Heat skillet to medium-high. Rub pounded chicken breasts with jerk seasoning. Add oil to pan. Sauté until done, turning once (About four minutes per side). Pull meat apart with a fork, then chop up. Allow to cool.
In a mixing bowl combine Mayo, Dijon mustard, yellow mustard, vinegar, lime juice, salt, and pepper. Add chicken, apple, onion, relish, jalapeno, and rosemary. Stir until thoroughly mixed. season with salt and pepper to taste. If too tart, add a little of the sugar.
Can be served on a bed of mixed greens or between slices of toasted bread.
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