Jerked Chicken Salad

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.


  • 1 tablespoon minced shallot
  • 1 tablespoon lime juice, plus more to taste
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 1 cup/240 milliliters mayonnaise
  • 1 tablespoon jerk paste
  • cups/450 grams shredded or medium-diced cooked chicken
  • 2 celery ribs, cut into small dice


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.