Taste Tested: Warm Sweet Potato & Jerk Chicken Salad

Caramelized sweet potatoes… tangy, salty buffalo milk blue cheese… fiery spices a top perfectly grilled chicken… Jamaican us hungry to think about it!

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“Another one of my need-to-use-what’s-in-the-fridge dishes, this taste tested combines sweet, spicy, and salty with various textures, my favourite. This warm hearty salad is perfect for the Fall when it’s getting a little cooler out and the Summer leafy salads are just not serving their purpose anymore. The candied walnuts and blue cheese are the real stars in this one, though, providing the added crunch and savoury that elevate the sweet potato while offsetting the spice from the jerk.Enjoy!”

2014-09-24 12.00.46 1

Warm Sweet Potato and Jerk Chicken Salad
Serves 4
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture.
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Prep Time
15 min
Cook Time
40 min
Total Time
45 min
Prep Time
15 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 2 chicken breasts, boneless/skinless
  2. 2 sweet potatoes, diced
  3. 2 cups kale, chopped
  4. 1 cup crumbled Monforte True Blue Buffalo Cheese
  5. 1/2 tablespoon dijon mustard
  6. 1/2 cup plain or candied walnuts
  7. 1/2 lemon, juice
  8. 1/4 cup pumpkin seeds
  9. 1/4 cup flat leaf parsley, chopped
  10. 1/4 cup Pristine Gourmet Virgin Sunflower Oil
  11. Salt and pepper to taste
Instructions
  1. Marinade the chicken breasts (12 hours is perfect) in your favourite jerk seasoning or create your own, making sure to include scotch bonnet peppers, fresh thyme, and allspice
  2. Take a cold Ontario craft brew out of the fridge, something malty but not too heavy, pour yourself a glass to enjoy
  3. Bake the chicken breasts in a preheated 350F oven for 25-30min, let cool and then cut into cubes
  4. Peel, cube, and boil the sweet potatoes then drain and throw the kale on top to wilt while your preparing the rest of the salad
  5. Whisk the lemon juice, sunflower oil, and mustard into a large bowl
  6. Add the warm sweet potatoes, chicken, kale, and pumpkin seeds, and parsley into the large bowl with dressing; toss and add salt and pepper to taste
  7. Sprinkle over the plain or candied walnuts (or candy your own: heat a knob of butter with 1/2 cup of brown sugar and 1/4 cup maple syrup, toss in a cup of walnut, give is a stir, then pour out and let cool on parchment)
  8. Serve with a generous crumbling of Monforte True Blue over top
Culinary Tourism Alliance https://ontarioculinary.com/

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!

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