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Blackened Chicken on Caribbean Salad with a Jalapeno Lime Dressing

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By Staff

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If your garden or local farmer’s market is bursting with herbs like mine is you are probably looking for new ways to incorporate all that goodness into your diet.  This summer salad is bursting with fresh herbs.

Blackened Chicken on Caribbean Salad with a Jalapeno Lime Dressing

Jalapeno Lime Dressing

INGREDIENTS

1 Jalapeno pepper, seeded and roughly chopped (leave some seeds in for more heat)

3 limes (or lemons), squeezed, to equal about 1/4 cup of juice 3-4 leaves of fresh mint
1/3 cup olive oil
1 tsp. salt

1/4 tsp. black pepper

INSTRUCTIONS

Place all ingredients in a blender cup and blend for 30 seconds until smooth and creamy. Set aside or place in refrigerator until ready to use. Dressing will stay fresh for 3-4 days in the refrigerator.

See cooking class here.

Blackened Chicken

INGREDIENTS
1 whole chicken in pieces ( or your favorite bone-in, skin-on chicken) 1/2 c. blanched almond meal
2 tsp salt
fresh ground pepper
2 tsp smoked paprika
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
2 scoops collagen powder (optional)

INSTRUCTIONS

Combine all ingredients in a ziplock bag and shake to combine.

Add in chicken and shake to coat chicken entirely.

( coat in 2 batches if necessary)

Line a baking sheet with parchment paper and grease lightly with avocado oil.

Bake chicken at 450 degrees until internal temperature reaches 165 degrees. Flip pieces after about 15 minutes.

If cooking whole chicken pieces thighs and drumsticks may reach 165 degrees before the breast.

INGREDIENTS
1-2 cups fresh pineapple, chopped
1 jalapeno, chopped
1/4 red onion, chopped
1/2-1 avocado, chopped
1 tsp. salt
1/4 tsp. black pepper
1/2 lemon, squeezed
2 tbsp. extra virgin olive oil
1 tbsp. fresh cilantro
1 head of green leaf lettuce, chopped* 1 slicing tomato, sliced
2 tbsp. slivered almonds

INSTRUCTIONS

Combine all ingredients except the green leaf lettuce, the tomato, and the almonds into a medium-sized mixing bowl and set aside until ready to plate. *We used a few whole leaves in our breakfast earlier in the day so you’ll chop whatever you have remaining for this dish.

DIRECTIONS FOR PLATING:

Add a generous serving of the chopped green leaf lettuce to a plate. This will serve as the base of your salad.

Drizzle the lettuce with extra virgin olive oil plus a pinch of both salt and pepper and mix.

Plate your chicken to the side of the dish.

Add the tomato, slivered almonds, and additional cilantro to the other side of the plate.

Add the pineapple mixture to the top of the entire plate so it’s covering part of the chicken as well as the tomato mixture.

Top with the Jalapeno Lime Dressing

Recipe co-authored by Stephanie Wharton

Updated on Jul 5, 2018  |  Originally Published on Jan 1, 1970
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