Jerk chicken salad with corn and black beans

Jerk chicken salad with corn and black beans

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
4 boneless, skinless chicken breasts
2 tablespoons sunflower oil

For the jerk seasoning

Quantity Ingredient
3 scotch bonnets, (or milder red chillies)
3 cm piece fresh root ginger
4 garlic cloves
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1 tablespoon soft dark brown sugar
small bunch thyme
1 lime
3 tablespoons dark rum
2 tablespoons olive oil
freshly ground black pepper

For the salad

Quantity Ingredient
200g cos or other crisp salad leaves
1/2 bunch coriander
100g tinned black beans, drained
50g sweetcorn, tinned or cut from a boiled or griddled cob
1 quantity Avocado sauce


  1. Make 3 or 4 diagonal slashes on the skinned side of each chicken breast, about 5 mm deep.
  2. For the jerk seasoning, deseed and roughly chop the chillies. (Scotch bonnets are particularly hot so wear gloves to avoid getting the fiery oil on your hands.) Peel and grate the ginger; peel and crush the garlic.
  3. Put the chillies, ginger and garlic into a small food processor bowl with the dry spices, sugar, ¼ teaspoon salt and 1 teaspoon pepper. Strip the thyme leaves from their stalks and add them to the spices. Finely grate the zest from the lime and squeeze the juice, then add both to the mixture. With the motor running, add the rum and enough olive oil to make a smooth, spreadable paste.
  4. Spread the chicken breasts all over with the jerk paste and refrigerate for at least 30 minutes, and up to 3 hours.
  5. For the salad, roughly tear the salad leaves into a large bowl. Tear the coriander leaves from their stalks, add them to the salad leaves with the rinsed black beans and sweetcorn and mix gently. Add enough avocado sauce to lightly coat the leaves and toss lightly.
  6. Heat a large frying pan with enough sunflower oil to lightly cover the bottom. Scrape the excess jerk paste off the chicken breasts and discard it. Add the breasts to the hot pan slashed side down and fry until well browned, then repeat on the other side. Reduce the heat and continue to cook, turning occasionally until the breasts are cooked through; this will take about 10 minutes.
  7. Serve the chicken on top of the salad, with any extra avocado sauce in a bowl on the side.
Leiths School of food and wine
cookery course
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