Jamaican Chicken, Rice, and Bean Salad Recipe
This delightful Jamaican Chicken, Rice, and Bean Salad is a vibrant dish that captures the essence of Caribbean cuisine, combining tender chicken, wholesome beans, and perfectly cooked rice with a zesty lime dressing. Ideal for sharing with friends and family, this recipe brings a tropical flair to your table, making it perfect for any gathering or simply a satisfying meal at home. Follow the detailed instructions below to create a delicious dish that will transport your taste buds straight to the Caribbean.
Recipe Overview
| Attribute | Details |
|---|---|
| Cook Time | 28 minutes |
| Prep Time | 35 minutes |
| Total Time | 1 hour 3 minutes |
| Recipe Category | Caribbean |
| Servings | 6 servings |
| Keywords | Jamaican chicken salad, rice and bean salad, Caribbean salad, easy salad recipes |
| Rating | ★★★★★ (5/5 based on 2 reviews) |
| Calories per Serving | 325.9 calories |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Total Fat | 6.2 g |
| Saturated Fat | 0.7 g |
| Cholesterol | 43.9 mg |
| Sodium | 539.5 mg |
| Total Carbohydrates | 42.1 g |
| Dietary Fiber | 5.7 g |
| Sugars | 1.8 g |
| Protein | 24.8 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | long-grain white rice |
| 1/3 | fresh lime juice |
| 2 | tablespoons canola oil |
| 2 | tablespoons molasses |
| 2 | cloves garlic, minced |
| 1 | can black beans, drained and rinsed |
| 1 | bunch scallions, chopped |
| 1/2 | cup fresh cilantro, chopped |
| 1 | pound boneless, skinless chicken breast |
| 6 | tablespoons Pickapeppa sauce |
| 1 | roasted red pepper, chopped |
| 1 | jalapeño pepper, seeded and minced |
Instructions
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Prepare the Rice: Begin by cooking the long-grain white rice according to the package instructions, which will typically involve boiling water, adding the rice, and simmering until tender. Once cooked, drain the rice into a sieve, then rinse it thoroughly under cold water. This step is essential as it separates the grains, preventing them from clumping together, and allows the rice to cool. Set the rice aside to let it air dry slightly while you prepare the other components of the salad.
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Preheat the Grill: While the rice is cooling, prepare your grill or broiler. This is where the chicken will gain its beautiful char and smoky flavor. Make sure it is preheated to a medium-high setting for optimal cooking.
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Prepare the Chicken: Lightly spray the boneless, skinless chicken breast with cooking spray to prevent sticking, then place it under the broiler or on the grill. Baste the chicken with about 3 tablespoons of the Pickapeppa sauce, ensuring it is coated for extra flavor. Grill or broil the chicken for approximately 4 minutes on each side or until fully cooked and no longer pink in the center. To check for doneness, the internal temperature should reach 165°F (75°C). Once cooked, transfer the chicken to a plate and allow it to cool slightly before slicing.
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Make the Dressing: In a large mixing bowl, whisk together the fresh lime juice, canola oil, molasses, minced garlic, and the remaining tablespoon of Pickapeppa sauce. This dressing not only adds a delightful tangy flavor but also provides moisture to the salad. Season this mixture with a pinch of salt and freshly ground black pepper to taste, enhancing the overall flavor profile of the dish.
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Combine the Salad Ingredients: To the bowl with the dressing, add the rinsed black beans, chopped scallions, roasted red peppers, 4 tablespoons of the chopped cilantro, and the cooled rice. Use a large spoon to mix all the ingredients gently, ensuring that the dressing evenly coats each component. This mixture is vibrant and colorful, showcasing the fresh ingredients typical of Caribbean cuisine. Set this mixture aside to allow the flavors to meld while you finish the chicken.
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Slice the Chicken: Once the chicken has cooled enough to handle, cut it in half lengthwise and then slice it into thin strips. This method allows for easy mixing into the salad and ensures that each bite contains tender chicken.
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Final Assembly: Add the sliced chicken to the rice and bean mixture, carefully folding it in to combine without breaking apart the rice grains. The warmth from the chicken will slightly warm the salad, enhancing the flavors of the other ingredients.
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Garnish and Serve: Before serving, sprinkle the remaining chopped cilantro over the top for a fresh touch. This salad can be served warm or cold, making it a versatile option for any meal. If you prefer, it can also be made up to 24 hours in advance and refrigerated, allowing the flavors to deepen and blend beautifully over time.
This Jamaican Chicken, Rice, and Bean Salad is not only a feast for the senses with its colorful presentation but also a hearty and nutritious dish that balances protein, fiber, and flavor, making it a perfect choice for lunch or dinner. Enjoy sharing this delightful recipe with loved ones, or savor it as a meal prep option for the week ahead.
