Taste The Islands Jerk Chicken Salad

• 1 lb boneless chicken strips (you can use chicken breasts but I prefer the dark more succulent meat of the legs and thighs.)
• 2 teaspoons walkerswood hot and spicy jamaican jerk spice (2 tsp is the amount recommended but I put 2 to 3 tbp. It's to your taste.)
• 1/4 tablespoon canola oil
• 1/4 cup cooking butter
• 1 tablespoon white wine vinegar (or regular vinegar if that's all you have on hand)
• 3 tablespoons lime juice
• 1 tablespoon finely chopped fresh culantro (or 2 tablespoons cilantro)
• 1/4 teaspoon salt
• 1 dash fresh coarse ground black pepper
• 6 cups torn lettuce
• 8 cherry tomatoes (halved or quartered)
• 1/2 medium avocado, pitted peeled and coarsely chopped

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 375u0b0F 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.

chicken strips, spice, canola oil, cooking butter, white wine vinegar, lime juice, fresh culantro, salt, fresh coarse ground black pepper, torn lettuce, tomatoes, avocado

Taken from www.food.com/recipe/taste-the-islands-jerk-chicken-salad-189667 (may not work)