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Taste the Islands Jerk Chicken Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.1022
Energy (kCal)830.9024
Carbohydrates (g)26.9576
Total fats (g)35.3278
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The chicken can be done the day before. | 2. Rub legs and thighs with butter and jerk seasonings. Marinate for 1/2 hr or overnight. Grill or roast in 375°F oven for 45 mins to an hour or until chicken is no longer pink when pierced with a fork. Baste chicken with butter throughout cooking process. | 3. In a screw top jar, combine 1/4 cup oil, lime juice, culantro (or sub cilantro, vinegar, 1/4 teaspoon salt and dash black pepper. Cover and shake well to make the dressing. | 4. Arrange on lettuce on 4 salad plates. Top with chicken, tomatoes, and avocado. Drizzle with dressing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken strip breast meat 1 lb boneless 403.4676 0.0 89.7602 2.2667
    walkerswood hot 2 teaspoons 403.4676 0.0 89.7602 2.2667
    canola oil 1/4 tablespoon 30.94 0.0 0.0 3.5
    butter 1/4 cup 342.0 15.714 10.686 28.8
    white wine vinegar 1 tablespoon 403.4676 0.0 89.7602 2.2667
    lime juice 3 tablespoons 11.3438 3.8206 0.1906 0.0318
    culantro cilantro 1 tablespoon chopped 403.4676 0.0 89.7602 2.2667
    salt 1/4 teaspoon - - - -
    black pepper 1 dash coarse ground 0.251 0.064 0.0104 0.0033
    lettuce 6 cups 42.9 7.359 4.455 0.726
    cherry tomato 8 403.4676 0.0 89.7602 2.2667
    avocado 1/2 pitted peeled chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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