Originally printed in Choices Markets Choices’ Monthly Newsletter – July 2014, this dish combines some great flavours and textures in one, easy-to-prepare dish
Jerk Chicken and New Potato Salad
This dish combines some great flavours and textures in one, easy-to-prepare dish
Ingredients
- 500 g boneless skinless chicken breast sliced (about 1lb)
- 2 limes juiced
- 2 Tbsp chopped cilantro
- 1/4 cup Jamaican jerk chicken
- seasoning of your choice
- 1 kg BCfresh new potatoes about 2.2 lbs
- 2 Tbsp extra virgin olive oil
- 2 green onions chopped
- 1/2 tsp sea salt
Instructions
- The night prior or a few hours before, marinate the chicken with the juice of 1 lime and the cilantro.
- In a large frying pan, heat olive oil on high. Fry chicken until it’s fully cooked, about 7 to 10 minutes. Chill the cooked chicken, including its juices.
- Meanwhile, boil a large pot of water. Add the potatoes, drain and chill.
- Cube the potatoes into 3/4-inch chunks and place them in a large bowl. Add the cooked chicken along with the rest of the ingredients and toss.
Notes
Don't worry if you have missed new potato season, any local BCfresh red or yellow potato can be substituted.
Adapted from Adapted from Choices Markets Newsletter - July 2014
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