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Tostada Jerk bowl salad

Jerk Chicken Bowl Salad — 3 minutes Crispy tortillas bowls loaded with coconut rice and beans, jerk chicken, avocados , spring salad and topped with spicy jerk sauce, a Caribbean vacation in a bowl – no travel agent required. Jerk Chicken bowl salad anyone?
Course Main
Cuisine Fusion
Keyword chicken salad, jerk chicken, quick and easy, salad
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 - 6
Calories 390kcal
Author Immaculate Bites

Ingredients

  • 10 inch Flour Tortillas 4-6
  • 1-2 pound Chicken Crockpot Jerk Chicken or any of the above mentioned substitutes
  • 2 cups Caribbean Coconut Rice and beans
  • 1 15-ounce Beans, rinsed, drained, and heated
  • 3 Tomatoes diced
  • 1-2 Avocado diced
  • Jerk sauce
  • 12 ounce bag or more of mixed baby salad leaves
  • Freshly shredded Parmesan cheese
  • Lime wedges for serving

Jerk Sauce

  • 1 or more Scotch Bonnet Pepper Habaneros
  • 6 garlic cloves chopped
  • ½ tablespoon cinnamon powder
  • ½ tablespoon allspice coarsely ground
  • ½ teaspoon coarsely ground white pepper
  • ½ teaspoon freshly grated nutmeg
  • 3 tablespoons dark brown sugar
  • 1 medium onion coarsely chopped
  • 3 medium scallions chopped
  • 1 sprig of fresh thyme
  • 1 tablespoon fresh ginger chopped
  • 1 tablespoon Soy Sauce
  • ½ cup pineapple juice or pineapple
  • 1- tablespoon bouillon powder optional
  • Salt and pepper to season

Instructions

  • In a food processor or blender, combine the cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice and pineapple juice or chunks. Pulse for about 30 seconds until blended
  • Add about ¼ cup oil in and jerk marinade in a saucepan. Simmer for about 5- 7 minutes. Set aside

Nutrition

Calories: 390kcal | Carbohydrates: 43g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 836mg | Potassium: 756mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1030IU | Vitamin C: 31.1mg | Calcium: 100mg | Iron: 2.7mg