FP Jerk Chicken Caesar Salad Recipe
Serves: 2-4
Prep Time: 15mins (+marinating)
Difficulty: Easy
Cooking Time: 15mins
IngrEdients
Chicken thighs (skinned and deboned)
Lettuce (roughly chopped)
Croutons (see step for homemade)
Salt
For the Jerk Caesar Dressing:
Grated parmesan cheese
1 garlic clove, crushed
1 tsp vinegar
1 tbsp extra virgin olive oil
4 tbsp mayonnaise (homemade or store-bought)
Juice of ½ lemon
Salt
Method
Marinate the Chicken: Rub the chicken thighs generously with Flava Packs Jerk Seasoning. Pop them in the fridge for at least 1 hour, or overnight for maximum flavour.
Make the Croutons: Cut bread into cubes, toss with a little olive oil, Flava Packs Jerk Seasoning and salt flakes, then bake at 180°C for 10–12 minutes until golden and crisp. Set aside.
Cook the Chicken: Heat a frying pan to high. Lightly oil and salt the chicken, then place it in the pan and press down gently. Cook for 3–4 minutes each side, then add a knob of butter and baste. Flip and baste until the juices run clear. Remove and let it rest.
Crispy Chicken Skins (Optional but Amazing): Lay chicken skins flat on a tray between two sheets of baking paper, with another tray on top to keep them flat. Bake for 20 mins at 180°C until golden and crispy.
Make the Dressing: Mix together the garlic, vinegar, olive oil, mayo, lemon juice, salt, and jerk seasoning. Stir in the grated parmesan. Add a splash of water if it’s too thick.
Assemble the Salad: On a serving dish, layer the lettuce and homemade croutons. Slice the chicken and sprinkle with a little extra jerk seasoning. Add the chicken on top, drizzle with dressing, and finish with shavings of parmesan and crispy chicken skin if using.