Island Sweet Potato Salad With Jerked Chicken

Name: Island Sweet Potato Salad With Jerked Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Jerk Sauce; 3 to 4 skinless, boneless chicken breasts or 6 to 8 thighs; Dressing; 2 limes; 1/3 cup (75 mL) peanut oil; 2 tbsp (25 mL) mango chutney, finely chopped; 2 tbsp (25 mL) jerk sauce; 1 clove garlic, minced; 1 tsp (5 mL) chili powder; 1/4 tsp (1 mL) ground cumin; 1/4 tsp (1 mL) salt; Salad; 3 lb (1.5 kg) sweet potatoes; 1 to 2 tbsp (15 to 25 mL) peanut oil; 1/4 cup (50 mL) coarsely chopped coriander; 2 large green onions, thinly sliced; 1/4 cup (50 mL) roasted and salted peanuts; 1/4 cup (50 mL) unsweetened coconut flakes or shreds, toasted

Servings: persons

Jerk Sauce
3 to 4 skinless, boneless chicken breasts or 6 to 8 thighs
Dressing
2 limes
1/3 cup (75 mL) peanut oil
2 tbsp (25 mL) mango chutney, finely chopped
2 tbsp (25 mL) jerk sauce
1 clove garlic, minced
1 tsp (5 mL) chili powder
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) salt
Salad
3 lb (1.5 kg) sweet potatoes
1 to 2 tbsp (15 to 25 mL) peanut oil
1/4 cup (50 mL) coarsely chopped coriander
2 large green onions, thinly sliced
1/4 cup (50 mL) roasted and salted peanuts
1/4 cup (50 mL) unsweetened coconut flakes or shreds, toasted

1
2. To make dressing, zest limes and squeeze juice; whisk in a large bowl with oil, chutney, jerk sauce, garlic, chili powder, cumin and salt.
2
3. To make salad, preheat BBQ until medium-hot. Cut unpeeled potatoes in half lengthwise; or if very large, into quarters. Oil potatoes and marinated chicken. Place potatoes cut-side up and chicken on grill; adjust heat for moderate to low grilling. Grill chicken, turning occasionally, for 10 to15 minutes or until just cooked. Remove and cool on a plate. Grill potatoes for 20 to 25 minutes, turning after 15 minutes, or until just tender when poked with a skewer. If potatoes brown too quickly, reduce the heat.
3
4. Shred chicken. Remove potato skin; discard. Cut into medium dice. Add chicken and potatoes to dressing. Gently fold mixture until well combined. Salad can be covered and refrigerated for up to a day.
4
5. When ready to serve, stir in coriander and green onions. Scatter salad top with peanuts and coconut. Pass remaining jerk sauce, extra peanuts and coconut for guests to add to taste. Complete the feast with warmed chapati or whole wheat pita and a plate of sliced cucumbers.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Jerk Sauce, 3 to 4 skinless, boneless chicken breasts or 6 to 8 thighs, Dressing, 2 limes, and more.

Yes, Island Sweet Potato Salad With Jerked Chicken falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!