Treats & Ting’s Emma-Louise Stewart shares her favourite healthy recipes
“Summer is here and what better than a pulled jerk chicken salad with homemade dressing? Supermarket or shop bought jerk sauces don’t do it for me, so I max the flavour and throw in some other ingredients. You can pick your level of heat and the salad leaves can be whatever you’ve got in the fridge. Either way, this is great for a spicy BBQ or summer family picnic.”
1.5kg chicken breast
100ml lemon juice
1tbsp chicken seasoning
1tbsp dried mixed herbs
1tbsp all-purpose seasoning
2 tbsp Jamaican jerk seasoning marinade
½ of 290g bottle (145g) of BBQ sauce/marinade
10g fresh thyme
1 bag mixed leaves: spinach, rocket and watercress (or whatever you have in the fridge)
200g baby plum tomatoes halved
60g spring onion chopped
½ cucumber peeled and chopped
200g beetroot diced
100g cooked sweetcorn
150ml balsamic vinegar
300ml olive oil
3 tbsp dried mixed herbs
Place foil lined baking tray with 1 tbsp olive oil in the oven at 200°C to heat.
Add the lemon juice and 500ml of water and chicken into a bowl to clean the chicken. Remove lemon juice and water.
Add chicken seasoning, dried mixed herbs, all-purpose seasoning, jerk seasoning, BBQ sauce/marinade and thyme. Mix well.
Leave to marinate, ideally a couple of hours in the fridge.
Lay chicken evenly in the baking tray, cover with foil and cook for 30 mins.
Remove the foil, remove the thyme and drain majority of the juices into a spare container. Shred chicken with knife and fork.
Make your dressing by mixing and shaking the ingredients together into a bottle (1ltr)
Assemble your salad leaves, drizzle your dressing over and add the pulled chicken.
Pour the juices from the jerk chicken over and enjoy!