Jerk Chicken Caesar Salad

Spicy. Creamy. Crunchy. Perfect.

Ingredients

Jerk Croutons

• ¼ sourdough loaf, torn into rustic pieces

• ½ tablespoon olive oil or neutral oil

• 1 tablespoon jerk marinade

• Pinch of kosher salt

• Pinch of freshly cracked black pepper

Jerk Chicken Bites

• 1 large boneless, skinless chicken breast (or 2 small), cut into bite-size pieces

• About ⅓ cup flour or cornstarch, divided

• ½ large egg, beaten

• 1 tablespoon jerk marinade

• Salt

• Oil, for frying

Jerk Caesar Dressing

• 2 tablespoons mayonnaise

• 2 tablespoons Dijon mustard

• 3 tablespoons olive oil

• Juice of ½ lemon

• 1 tablespoon sour cream

• 1½ tablespoons jerk marinade

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly cracked black pepper

• ½ teaspoon onion powder or Lipton onion soup seasoning

• 1 small clove of garlic, grated

• ¼ cup finely grated Parmesan cheese

Instructions

1. Make the Jerk Croutons

Preheat the oven to 375°F (190°C). In a bowl, toss sourdough pieces with olive oil, jerk marinade, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet. Bake 10–15 minutes, tossing once halfway through, until crisp and golden. Set aside to cool.

• ¼ sourdough loaf, torn into rustic pieces

• ½ tablespoon olive oil or neutral oil

• 1 tablespoon jerk marinade

• Pinch of kosher salt

• Pinch of freshly cracked black pepper

2. Prepare the Jerk Chicken Bites

Place half of the flour in a shallow bowl and season with salt. In a separate bowl, whisk the beaten egg with jerk marinade until combined. Lightly dust chicken pieces in the seasoned flour, shaking off excess. Dip the chicken into the egg–jerk mixture, coating evenly. Return chicken to remaining flour and dust again, pressing gently to adhere. Heat oil in a skillet over medium-high heat. Fry chicken until golden, crisp, and cooked through, 3–4 minutes per side. Transfer to a paper towel–lined plate.

• 1 large boneless, skinless chicken breast (or 2 small), cut into bite-size pieces

• About ⅓ cup flour or cornstarch, divided

• ½ large egg, beaten

• 1 tablespoon jerk marinade

• Salt

• Oil, for frying

3. Make the Jerk Caesar Dressing

Whisk together mayonnaise, Dijon mustard, lemon juice, and sour cream until smooth. Slowly drizzle in olive oil while whisking to emulsify. Stir in jerk marinade, salt, pepper, onion seasoning, and parmesan until fully combined.

• 2 tablespoons mayonnaise

• 2 tablespoons Dijon mustard

• 3 tablespoons olive oil

• Juice of ½ lemon

• 1 tablespoon sour cream

• 1½ tablespoons jerk marinade

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly cracked black pepper

• ½ teaspoon onion powder or Lipton onion soup seasoning

• ¼ cup finely grated Parmesan cheese

4. Assemble the Dish

Toss chicken bites with a few spoonfuls of dressing. Top with jerk croutons and additional Parmesan if desired. Serve immediately, with extra dressing on the side.

You guys are going to love this one. Let me know how if you try it out!

Xx,

Roti

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