Jerked Chicken Salad

Name: Jerked Chicken Salad
Yield: Serves 4
Cuisine: Jamaican
Ingredients: 1 tablespoon jerk paste; 1 cup/240 milliliters mayonnaise; 2 celery ribs, cut into small dice; 2½ cups/450 grams shredded or medium-diced cooked chicken; ¼ teaspoon freshly ground black pepper, plus more to taste; ½ teaspoon kosher salt, plus more to taste; 1 tablespoon lime juice, plus more to taste; 1 tablespoon minced shallot

Preparation info

Serves
4

Difficulty
Easy

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

Jerk paste, with its heavy notes of allspice and heat from the chiles, adds some of my favorite flavors to chicken salad. It’s both simple and dramatic. I like to serve it on toasted baguette, but you can also serve it with crisp head lettuce or, in keeping with its Caribbean vibe, top with crunchy, deep-fried black beans.

Ingredients

1 tablespoon minced shallot
1 tablespoon lime juice, plus more to taste
½

Americas
Jamaica
Main course
Leftovers
Gluten-free
Caribbean
Spicy

Method

Combine the shallot, lime juice, salt, and pepper in a large bowl and let sit for at least 10 minutes and up to 1 hour. Add the mayonnaise and jerk paste and stir to combine. Fold in the chicken and celery. Taste and season with more lime juice, salt, and pepper as needed. Add more mayonnaise if you wish.