Recipe Image

Jerk Chicken & Nectarine Salad

  • 25 m
  • 45 m
Ruth Cousineau
“Sweet, ripe nectarines offer a cool counterpoint to this spicy jerk chicken salad. Accompany with Wholesome Cornbread and Beans & Rice.”


    • 4 tablespoons lime juice, divided
    • 1½ tablespoons dried jerk seasoning
    • 1 tablespoon steak sauce, such as
    • 4 teaspoons honey, divided
    • 1 teaspoon canola oil
    • 1 pound boneless, skinless chicken thighs, trimmed
    • 3 ripe nectarines, pitted and thickly sliced
    • 2 scallions, chopped
    • Salt & freshly ground pepper, to taste
    • 8 cups torn or shredded romaine lettuce


  • 1 Mix 1 tablespoon lime juice, jerk seasoning, steak sauce, 2 teaspoons honey and oil in a shallow dish. Add chicken and turn to coat. Cover and marinate in the refrigerator for 20 minutes.
  • 2 Meanwhile, preheat grill to medium-high or preheat broiler.
  • 3 Stir together nectarines, scallions, remaining 3 tablespoons lime juice and remaining 2 teaspoons honey in a small bowl. Season with salt and pepper.
  • 4 Oil grill rack or broiler pan. Grill chicken until no longer pink in the center, 3 to 4 minutes per side. (Alternatively, place thighs on broiler pan. Broil 4 to 6 inches from heat, 4 to 5 minutes per side.) Transfer chicken to a cutting board. Let stand for 5 minutes, then slice diagonally.
  • 5 Toss romaine with nectarine mixture in a large bowl. Divide among 6 plates and arrange chicken on top. Serve immediately.
  • Ingredient note: Jerk seasoning is a dry rub available in the spice section of most supermarkets.
ALL RIGHTS RESERVED © 2019 Printed From 9/15/2019