Escoveitched Chicken Salad

Name: Escoveitched Chicken Salad
Prep time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: Jamaica
Ingredients: best-quality extra-virgin olive oil, to serve (optional); 1 tbsp olive or vegetable oil; 1 tbsp olive or vegetable oil; 225 g/8 oz mixed salad leaves; 125 ml/½ cup Escoveitch Pickle Sauce or use ready-made; tomatoes and cucumber, sliced; tomatoes and cucumber, sliced; salt and pepper; salt and pepper; 4 boneless, skinless chicken breasts; 4 boneless, skinless chicken breasts; 1 garlic clove, finely chopped; 1 tbsp chopped fresh thyme

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

Tangy escoveitch brings a huge taste bite to this dish. Keeping in mind that many of us are watching our waistlines and our diets, you will be glad to know that this dish is relatively low in fat and calories.

Ingredients

4 boneless, skinless chicken breasts
1 garlic clove, finely chopped
1 tbsp

Americas
Jamaica
Gluten-free

Method

Wash the chicken and season with the salt, pepper garlic and thyme. Let marinate for at least an hour if you can. Meanwhile, make the sauce.
To cook the chicken, brush the breasts lightly with oil and then grill them whole, turning so they brown on both sides until cooked through (about 10 minutes). Slice.
Place the chicken in a bowl and marinate with