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.
1tablespoonlime juice, plus more to taste
½teaspoonkosher salt, plus more to taste
¼teaspoon freshly ground black pepper, plus more to taste
2½cups/450grams shredded or medium-diced cooked chicken
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.